Rich, fruity and deliciously spicy, watermelon rind chutney is the perfect condiment to serve with a cheeseboard, a curry or as the secret flavor maker in your favorite sandwich.
It's incredible easy to make... just follow my step-by-step instructions at the bottom of the page. Read on for some top tips on how to master this wonderful fruit chutney recipe.
While you'll love this watermelon chutney recipe
- Fruity, rich and subtly spiced, with a depth of flavor that takes the breath away
- It's a great way to use up leftover watermelon rind
- A very simple, easy to follow chutney recipe
- Adaptable – you can easily tweak it to your tastes
CHUTNEY EQUIPMENT YOU NEED
Check out the ultimate list to chutney making equipment. You actually don't need that much and most of the items are quite affordable!
Making your own preserves is a great and satisfying hobby. Giving the gift the lovely food to your friends and family are especially rewarding!
How to make this recipe
Top Tips
Keep stirring the chutney throughout the cooking process. You'll achieve a delicious taste and texture, and prevent the chutney from sticking to the bottom of the pan.
What to pair with watermelon rind chutney
It's perfect with curry – meat, vegetarian or fish based curries – and is especially delicious with mature cheeses.
Variations to this recipe
Spicy Variation
Add 1 finely chopped green chili or increase the amount of red chilli flakes for a spicier version.
Sweet and Sour Variation
Substitute half of the granulated sugar with brown sugar for a deeper flavor profile.
Fruity Variation
Add 1 peeled and chopped apple or pear along with the watermelon rind for a fruity twist.
Urad dal
This delicious South East Asian bean is often used in curries and chutneys. If you can find it, you can add a tablespoon to your chutney.
Popular Substitutions
Watermelon Rind
If watermelon rind is not available, you can substitute with cucumber or green papaya.
White Vinegar
Apple cider vinegar or rice vinegar can be used as alternatives.
Raisins
Dried cranberries or chopped dates can be substituted for raisins.
Chopped Almonds
Feel free to use nuts like slivered almonds, cashews or pistachios.
Top Tips
- Follow the recipe below with precision and you'll end up with the perfect taste and texture.
- Always sterilize your chutney storage jars before spooning your chutney in.
- Be patient. Chutney needs time for the flavors to fully mature.
Are watermelon rinds edible?
The green peel of a watermelon is completely edible. However, as it's a bit tough, people usually throw it in the bin. When cooked in a chutney, you get the wonderful flavor from the watermelon peel.
What flavor is watermelon rind?
It's crunchy and mildly refreshing, with a vegetable fruit crossover taste that makes you think of cucumber. If you've ever tasted jicama – the root vegetable that's native to Mexico – it actually tastes quite a lot like watermelon rind.
Is this chutney gluten free?
Yes, this watermelon rind chutney is 100% gluten free.
Is this chutney hot?
Not particularly. It contains half a teaspoon of mild chili flakes, together with various other spices, so the heat level is mild to medium.
However, it's perfectly adaptable, meaning you can always add more chili powder or fresh chili if you like it hot.
Why is my chutney too thin?
If your chutney is on the thin side, chances are you either didn't quite follow the correct measurements, or you didn't allow it enough cooking time. Keep it on the heat until it thickens to the desired consistency.
How do I know when it's done?
It will be lovely and silky smooth, with a thick texture. The way to check for doneness is to draw a channel in the chutney with a wooden spoon. If it takes a few seconds for the vinegar to run back into the channel, it’s ready.
If the vinegar seeps into the channel straight away, it needs more time. Put the pot back on the heat and give it a few more minutes.
How do I store watermelon rind chutney?
In a sterilized container in a cool dry place. Once opened, watermelon chutney will last up to two weeks in the refrigerator.
More amazing chutney recipes
Are you on the lookout for new fruit chutneys, Indian chutneys and spicy chutneys? These homemade recipes are great way to add a whole different dimension to your favorite foods. So, pick your favorite and get cooking!
- Black grape chutney – similar to raisin chutney in taste and texture, black grape chutney is wonderfully fruity and rich
- Papaya chutney – papayas are an underused fruit with plenty of flavor. It’s an excellent ingredient when used to make a chutney, which makes this recipe well worth making
- Mrs Ball’s chutney – a South African favorite, Mrs Ball’s chutney is a wonderful mild chutney that is the perfect mixture of sweet and savory. Made of several fruits, mainly plum, it’s great with turkey, vegetables and especially cheese
- Orange chutney – a zesty chutney with plenty of charm
- Marrow chutney – a moreish vegetable chutney with a pleasant kick
- Plum Chutney – this spiced plum chutney goes down great at Christmas time
Watermelon Rind Chutney
- Total Time: 1 hour 20 minutes
- Yield: 3 x 200g, 30g per portion, 20 servings 1x
- Diet: Vegan
Description
Don't waste a bit! Try this Watermelon Rind Chutney recipe for a delicious and sustainable way to enjoy every part of this juicy fruit.
Ingredients
- 500 grams (1.1 lb) watermelon rind, peeled and diced into small cubes
- 150 grams (3/4 cup) granulated sugar
- 200 milliliters (3/4 cup plus 2 tablespoons) white vinegar
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon salt
- Zest and juice of 1 lemon
- 50 grams (1/4 cup) raisins
Instructions
- In a large pot, combine the watermelon rind, sugar, and white vinegar. Stir well to combine and let it sit for 1 hour to draw out excess moisture.
- After an hour, place the pot over medium heat and bring the mixture to a boil. Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
- In a separate skillet, heat a tablespoon of oil over medium heat. Add the mustard seeds and cumin seeds and cook until they begin to crackle.
- Add the chopped onion, minced garlic, grated ginger, turmeric powder, red chili flakes, and salt to the skillet. Sauté until the onion turns translucent and the spices become fragrant.
- Transfer the sautéed mixture to the pot with the watermelon rind. Stir well to combine and continue cooking for an additional 30 minutes, or until the chutney thickens and the watermelon rind becomes tender.
- Remove the pot from the heat and stir in the lemon zest, lemon juice and raisins.
- Allow the chutney to cool completely before transferring it to sterilized jars. Store in the refrigerator for up to 2 weeks.
- Serve the watermelon rind chutney as a condiment or alongside your favorite dishes. Enjoy!
Notes
- You will only need a small watermelon for this recipe. Adjust the other ingredients as necessary. You can even double up!
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Condiment
- Method: Boil
- Cuisine: Indian
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