Search Results For: watermelon chutney recipe
This tangy, spicy chutney is a twist on southern pickled watermelon rind. …. I made a smaller batch and varied the recipe by adding some diced onion and spices …
Heat oil in a stockpot over medium heat; cook and stir red onion, red bell pepper, garlic, and ginger until tender, about 5 minutes. Mix watermelon, tomatoes, lime juice, curry powder, salt, and sugar into onion mixture; bring to a boil. Fill 4 clean jars with chutney, seal, and turn upside down to mix for 5 minutes.
Directions. Cut and scflesh from watermelon rind; reserve for another use. Cut away outer green skin from rind; discard. Bring rind, vinegar, sugar, water, ginger, peppercorns, chiles, and salt to a boil in a large saucepan.
Recipe created by Chef Joe Poon for the National Watermelon Promotion Board.
Jul 21, 2014 – Ingre.nts. 5 cups watermelon rind, tough green skin removed and cut into small pieces – or grated. 1 cup Coconut Sugar. 1/2 cup Apple Cider Vinegar. 2 inch ginger, minced or grated. 4 cloves garlic, minced or grated. ½ serrano pepper, remove seeds, minced. ½ tsp Fine Sea Salt. ¼ tsp freshly ground Black Pepper.