INGREDIENTS:

1  1/2 teaspoon canola oil or corn oil

5 pieces of fenugreek seed

1/4 teaspoon ajwain seed

3 curry leaves

1  1/2 cups of cantaloupe, cut into small pieces

1/4 teaspoon turmeric

1 teaspoon Kashmiri red chili powder

salt to taste

2  tablespoon of jaggery sugar (or to taste)

1 green chili, washed and cut into small pieces

1 teaspoon crushed cumin seed

 

METHOD:

1. Put a pan on medium low heat and pour oil into it. Let the oil get hot and then add the fenugreek seeds for a couple seconds before adding the ajwain seeds and curry leaves and cooking until they are golden brown.
2. Next, add the cantaloupe along with the turmeric and red chili powder and mix well. Add in the salt and jaggery sugar. Turn down the heat to low and cover the pan. Let it cook for about 3 minutes, or until it becomes very soft and mushy. Put in the green chili pieces and cumin seeds. Mix well and cook for another minute before turning off the stove. Keep the mixture covered for another 30 seconds after turning off the stove, before mixing again and letting it cool.

The finished chutney will look like the following picture.

Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free, and Nut Free.