Watermelon Rind Chutney Recipe
Make this watermelon rind chutney once and you will never throw away watermelon rinds. A simple recipe with a handful of ingredients and easy to follow instructions. Vegan and gluten-free!
Servings: 20
Ingredients
- 5 cups Watermelon rind peeled and shredded, see notes
- ½ cup Water
- ¾ cup White vinegar
- ¾ cup Sugar
- 1 teaspoon Salt
- 1 teaspoon black pepper corn see notes
- 1 teaspoon red chili flakes or chili powder
Instructions
- Set a heavy bottomed saucepan on medium heat. Add all the ingredients except the watermelon rind and bring to a boil.
- Once boiling, add the shredded watermelon rind. Wait until the mixture starts boiling again. At this point, turn the heat to medium low, cover and cook for 45 minutes. See notes.
- After 45 minutes, remove the lid and cook for another 10 minutes or until a thick, chutney like consistency is reached.
- Cool the chutney and store in a clean, air tight jar (preferably glass) for upto a month in the refrigerator.
- Enjoy it with toast, paranthe or anything, really.
Notes
You can grate the watermelon rind in a food processor or on the biggest grate of your box grater. You can also finely chop/slice it.
You can also use coarsely groung black pepper instead of black peppercorns.
Cooking time of your chutney might vary if the rind is shredded finer and it will lack the texture. Cook time will also depend on the variety of watermelon. My mom cooked it in India and her chutney was done in about 30 minutes. So please keep an eye, you don’t want the chutney to be a mush but rather hold some texture as you can see in the pictures.