Watermelon Chutney Recipes

WATERMELON CHUTNEY

Watermelon Chutney image

a nice fruity chutney... this can be served with so many things n ways... Won 2nd in a "unique watermelon" contest

Provided by Jen Smallwood

Time 30m

Number Of Ingredients 13

Ingredients

2 peeled ripe mangoes, each cut into quarters
1 tsp olive oil
1 c thinly vertically sliced onion
1 Tbsp minced peeled fresh ginger
1/3 c cider vinegar
2 Tbsp brown sugar
2 Tbsp fresh lime juice
1/4 tsp sea salt
1/4 tsp ground red pepper
2 c finely diced seedless watermelon (about 3/4 pound)
1 1/2 Tbsp chopped fresh cilantro
1 1/2 Tbsp chopped fresh mint sprigs, optional
lime wedges, optional

Steps:

1. To prepare chutney, place mango on grill rack coated with cooking spray; grill 4 minutes on each side. Cool and chop. Set aside. Heat oil in a small saucepan over medium-high heat. Add onion; sauté 4 minutes. Add ginger; sauté 1 minute. Add vinegar, 2 tablespoons sugar, juice, 1/4 teaspoon salt, and pepper; cook 5 minutes or until liquid almost evaporates. Stir in mango; cook 1 minute. Remove from heat. Stir in watermelon, cilantro, and mint. Add mint sprigs and lime wedges, if desired. serve along side your favorite grilled meat....

WATERMELON RIND CHUTNEY

Watermelon Rind Chutney image

Categories Condiment/Spread Ginger Vinegar Watermelon Hot Pepper Summer Boil Gourmet

Yield Makes about 3 cups

Number Of Ingredients 9

Ingredients

1 (8-lb) piece watermelon (flesh and rind)
1 1/2 cups cider vinegar
1 1/2 cups water
2 cups sugar
1/4 cup minced peeled fresh ginger
2 tablespoons minced small hot green chile, such asThai or serrano (including seeds)
1 1/2 tablespoons minced garlic
1 teaspoon salt
1/2 teaspoon black peppercorns, coarsely crushed with flat side of a large knife

Steps:

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

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