Watermelon Rind Chutney

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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 30.2
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 48.8 mg
  • Total Carbs: 9.2 g
  • Dietary Fiber: 0.7 g
  • Protein: 0.4 g

View full nutritional breakdown of Watermelon Rind Chutney calories by ingredient


Introduction

This year I'm all about the watermelon rind - we had a lot left over from school and I couldn't wait to play with it in as many ways as possible! This lower-sugar chutney has pears, American saffron (AKA Calendula), cloves, peppers, ginger and garlic along with the peeled rind - no shortage of flavour! This year I'm all about the watermelon rind - we had a lot left over from school and I couldn't wait to play with it in as many ways as possible! This lower-sugar chutney has pears, American saffron (AKA Calendula), cloves, peppers, ginger and garlic along with the peeled rind - no shortage of flavour!
Number of Servings: 48

Ingredients

    2 ¼ lbs peeled, diced watermelon rind (from one large watermelon - about 6 cups)
    3 large pears, peeled and diced
    1 cup apple cider vinegar
    ½ cup lemon juice
    1 ½ cups water
    1 cup brown sugar
    1 cup Pyure stevia blend
    ¼ cup minced fresh ginger
    2 tbsp hot chili flakes (or minced fresh Thai chili)
    5 cloves garlic, minced
    1 tsp salt
    1 tsp coarsely crushed black peppercorns
    1 tsp cloves
    1/2 tbsp american saffron

Directions

Bring all the ingredients to a boil in a 4-quart heavy saucepan over moderate heat, stirring until sugar is dissolved.
Reduce heat and simmer, uncovered, until rind is translucent and liquid is thickened (about 45 minutes) stirring occasionally.
Can in a waterbath for 30 minutes or cool and chill at least 3 days to allow flavors to mellow.

Serving Size: Makes 6 cups, 48 (2-tbsp) servings

Number of Servings: 48

Recipe submitted by SparkPeople user JO_JO_BA.