Ingredients

• 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

Preparation

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.

Nutritional Information

320 calories, 20 g. fat, 65 mg. cholesterol, 180 mg. sodium, 12 g. carbohydrate, 1 g. fiber, 22 g. protein