This chutney explodes with the flavors of late summer. Let it sidle up to grilled meats and vegetables, as well as atop burgers and sandwiches.
Cook’s Tips and Tricks: Mess around with your choices of melons (cantaloupe and Persian), peppers (hot Hungarian wax and ancho), and citrus (orange and lemon). We have even tried juicy stone fruits such as peaches and nectarines. The proportions and balance are up to your tastes. This is not the chutney you want to can in a hot water bath, but you could certainly share the fresh product.
—Picked at the Peak, by Deborah DeBord, Ph.D.
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