Watermelon Rind Chutney

Name: Watermelon Rind Chutney
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 1 teaspoons black peppercorns, coarsely crushed with flat side of a large knife; 355 milliliters cider vinegar; 59 milliliters minced peeled fresh ginger; 2 Tbsps minced garlic; 2 Tbsps minced small hot green chile, such asThai or serrano (including seeds); 1 teaspoon salt; 473 milliliters sugar; 355 milliliters water; 4 kilograms watermelon (flesh and rind)

Watermelon Rind Chutney is a gluten free and vegan condiment. This recipe serves 3. This recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 8g of protein, 2g of fat, and a total of 921 calories. If you have peppercorns, water, chile, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It can be enjoyed any time, but it is especially good for Summer.

Instructions

Remove watermelon flesh from rind and reserve flesh for another use. 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. Discard green peel.

Ingredients you will need

Watermelon

Vegetable

Beef

Equipment you will use

Peeler

Knife

Cut white rind into 1/2-inch cubes (you will have 5 to 6 cups).

Ingredients you will need

Beef

Bring rind and remaining ingredients to a boil in a 4-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, stirring occasionally, until rind is tender and translucent and liquid is syrupy, 45 to 55 minutes. Cool chutney, uncovered, then chill in an airtight container 1 to 3 days to allow flavors to mellow.

Ingredients you will need

Chutney