← All recipes

🍽️ Grilled Melon Relish

48 kcal · 30 min · 4 servings

Ingredients

• 15 g ginger (1 piece)
• 1 green chili pepper
• 1 lime
• 2 tbsp honey
• 1 tbsp white wine vinegar
• 500 g cantaloupe melon (or honeydew melon)
• salt
• a little oil (for the grill)
• 3 spring onions
• 4 sprigs cilantro
• pepper

Instructions

1. 1. Peel the ginger.
2. 2. Finely chop the ginger.
3. 3. Cut the chili in half lengthwise.
4. 4. Remove the seeds from the chili.
5. 5. Rinse the chili halves.
6. 6. Dice the chili into very small cubes.
7. 7. Squeeze the lime to extract the juice.
8. 8. Put the honey into a pot.
9. 9. Bring the honey to a boil.
10. 10. Stir the vinegar into the boiling honey.
11. 11. Add the chopped ginger to the pot.
12. 12. Add the diced chili to the pot.
13. 13. Add two tablespoons of lime juice to the pot.
14. 14. Let the mixture boil for one minute.
15. 15. Remove the pot from the heat.
16. 16. Let the liquid cool down completely.
17. 17. Peel the melon.
18. 18. Cut the melon in half lengthwise.
19. 19. Remove the seeds with a spoon.
20. 20. Cut the flesh into wedges.
21. 21. Make sure the wedges are about five millimeters thick.
22. 22. Lightly salt the melon wedges.
23. 23. Pat the wedges dry with kitchen paper.
24. 24. Lightly oil a grill pan.
25. 25. Place the melon wedges in the hot pan.
26. 26. Grill the wedges on one side for about 45 seconds.
27. 27. Turn the wedges and grill the other side for another 45 seconds.
28. 28. Let the grilled wedges cool down.
29. 29. Cut the cooled wedges into small cubes.
30. 30. Add the melon cubes to the cooled liquid.
31. 31. Clean the spring onions.
32. 32. Wash the spring onions.
33. 33. Slice the white and light green parts of the spring onions into very thin slices.
34. 34. Wash the coriander.
35. 35. Shake the coriander dry.
36. 36. Pluck the coriander leaves from the stems.
37. 37. Finely chop the coriander leaves.
38. 38. Add the sliced spring onions to the relish.
39. 39. Add the chopped coriander to the relish.
40. 40. Season everything with salt.
41. 41. Season everything with pepper.
42. 42. Let the relish infuse for at least one hour before serving.

Nutrition per serving

• kcal: 48
• Protein: 1 g · Fett/Fat: 1 g · Carbs: 8 g