Makes about 3 cups
- Active time:45 min
- Start to finish:25 1/2 hr (includes chilling)
July 2004
This tangy, spicy chutney is a twist on southern pickled watermelon rind.
-
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 as Thai 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
-
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.
Cooks’ note: Chutney keeps, covered and chilled, 1 month.
