Watermelon Rind Chutney – a delicious recipe with watermelon, cider vinegar, water, sugar, fresh ginger, green chile. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Remove watermelon flesh from rind and reserve flesh for another use.
2
Scrape off and discard any remaining pink flesh from rind, then cut rind crosswise into 2-inch-wide strips and remove green peel with a Y-shaped vegetable peeler or a sharp knife.
3
Discard green peel.
4
Cut white rind into 1/2-inch cubes (you will have 5 to 6 cups).
5
Bring rind and remaining ingredients to a boil in a 4-quart heavy saucepan over moderate heat, stirring until sugar is dissolved.
6
Reduce heat and simmer, uncovered, stirring occasionally, until rind is tender and translucent and liquid is syrupy, 45 to 55 minutes.
7
Cool chutney, uncovered, then chill in an airtight container 1 to 3 days to allow flavors to mellow.
424
kcal
Calories
105
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (8-lb) piece watermelon (flesh and rind), 1 1/2 cups cider vinegar, 1 1/2 cups water, 2 cups sugar, and more.
Yes, Watermelon Rind Chutney falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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