Cucumber Melon Chutney


  • 1 1/2 cups seeded and diced honeydew melon
  • 1 1/2 cups seeded and diced cucumber
  • 2 tablespoons minced red onion
  • 1 small jalapeño pepper, seeded and minced
  • 2 tablespoons minced cilantro
  • 2 tablespoons minced fresh mint
  • 1 teaspoon curry powder (optional)
  • Juice of 1 lime
  • Salt to taste


In a large bowl, stir together all of the ingredients, tasting for salt. Refrigerate for at least one hour prior to serving.

Serving Suggestion

This chutney makes a fantastic seasonal bruschetta, spread on crusty baguette slices sprinkled with salty feta cheese and extra mint. Or add a spoonful or two to curried fish filets or fish tacos for a fresh summer flavor.

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