Watermelon Rind Chutney


  • 6 Cups Of Cubed Watermelon Rind
  • 2 Cups Of White C&H Pure Cane Sugar
  • 1/4 Cup Of Fresh Minced Ginger
  • 1 1/2 Tablespoons Of Fresh Minced Garlic
  • 1 1/2 Cups Of Organic Raw Apple Cider Vinegar
  • 1 1/2 Cups Of Bottled Water
  • 1/2 Teaspoon Of Crushed Black Peppercorns
  • 2 Tablespoons Of Minced Fresh Hot Green Chili
  • 1 Teaspoon Of Table Salt


  • Serving Size 6
  • 189 Calories Per Serving
  • 1 Grams Of Fat

Preparation instruction

This sweet and spicy watermelon rind chutney is absolutely delicious. It's hot and tangy, with a Southern touch. To begin you will first need to prepare your watermelon rind.
Separate the rind from the pink inner flesh, and then trim off the outer green skin so that you just have the white portion of the rind leftover.
Next cube this rind into half inch pieces, until you have about five to six cups worth. Moving along, next take out a large saucepan, and then add in the watermelon rind cubes, white sugar, minced ginger, minced green chili, minced garlic, apple cider vinegar, bottled water, crushed black peppercorns, and table salt.
Place these contents over medium heat, and bring them to a rolling boil. Once a boil has been reached, place the heat on low, and let the contents simmer for fifty minutes.
You'll want to steadily stir the contents while they are cooking, making sure all of your sugar has dissolved.
When your watermelon rind is translucent and tender, remove the saucepan from the stove.
Once the chutney has cooled, pour it into an airtight container to chill in the refrigerator for one to three days, or until the flavors fully blend and begin to slightly mellow. That concludes this very unique recipe.
Please be sure to browse around our website for other delicious watermelon rind creations.