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
Units
Scale
- 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