This tangy, spicy chutney is a twist on southern pickled watermelon rind.
Active time: 45 min Start to finish: 25 1/2 hr (includes chilling)
Chutney keeps, covered and chilled, 1 month.
Recipe information
Yield
Makes about 3 cups
Ingredients
Preparation
Step 1
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).
Step 2
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.
