Watermelon Rind Chutney
From jo_jo_ba 10 years ago
- 1 hour to make
- Serves 48
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!
Ingredients
- 2 ¼ lbs peeled, diced watermelon rind (from one large watermelon - about 6 cups) shopping list
- 3 large pears, peeled and diced shopping list
- 1 cup apple cider vinegar shopping list
- ½ cup lemon juice shopping list
- 1 ½ cups water shopping list
- 1 cup brown sugar shopping list
- 1 cup Pyure stevia blend shopping list
- ¼ cup minced fresh ginger shopping list
- 2 tbsp hot chili flakes (or minced fresh Thai chili) shopping list
- 5 cloves garlic, minced shopping list
- 1 tsp salt shopping list
- 1 tsp coarsely crushed black peppercorns shopping list
- 1 tsp cloves shopping list
- 1/2 tbsp American saffron * shopping list
*Note: American saffron can also refer to safflower, however calendula petals are less expensive and (IMHO) more effective at recreating the delicate nature of true saffron
How to make it
- 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.
People Who Like This Dish 1
- clbacon Birmingham, AL
- jo_jo_ba Oshawa, CA
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