Chutney made with... watermelon rind!!! 😀
Yesterday an article by Tom Hunt in the Waste Not section of The Guardian -"Don't chuck that watermelon skin" - caught my eye. We get through tons of watermelons every Summer and I had never thought of using the rind for anything. He suggested using it to make pickled watermelon rind 😮 and, intrigued, I gave it a try. Instead of cooking the pieces for a shorter time, and leaving them whole, I decided to extend the cooking time and to blitz them to get a chutney taste and texture. I'll try pickling the whole pieces next time and compare. The original recipe suggested 1 tsp. of red chili flakes but I didn't have any so I used 2 red chilis sliced very finely with some seeds discarded. It really is surprisingly delicious and goes well with cheese on toast (tried and tested last night 😉) and would make a great alternative to mango chutney. Waste not want not!!!
Chutney made with... watermelon rind!!! 😀
Yesterday an article by Tom Hunt in the Waste Not section of The Guardian -"Don't chuck that watermelon skin" - caught my eye. We get through tons of watermelons every Summer and I had never thought of using the rind for anything. He suggested using it to make pickled watermelon rind 😮 and, intrigued, I gave it a try. Instead of cooking the pieces for a shorter time, and leaving them whole, I decided to extend the cooking time and to blitz them to get a chutney taste and texture. I'll try pickling the whole pieces next time and compare. The original recipe suggested 1 tsp. of red chili flakes but I didn't have any so I used 2 red chilis sliced very finely with some seeds discarded. It really is surprisingly delicious and goes well with cheese on toast (tried and tested last night 😉) and would make a great alternative to mango chutney. Waste not want not!!!
Open in Cookpad AppSteps
- 1
Cut the hard green bit of the rind off and then cut the rind into 3 cm. pieces. Leave the rind with a little bit of fruit (there usually is a little bit left anyway after cutting a slice). Put the rest of the ingredients into a pan and heat them, stirring. When the mixture is boiling and the sugar has dissolved, add the watermelon rind pieces. Put the heat down to medium, put the lid on the pan and leave for 10 minutes. Uncover and turn the heat up for a couple of mins to evaporate some liquid
- 2
Blitz. Turn the heat up for another couple of minutes if you want it to thicken a bit more (I did). Let it cool and then pour the chutney into a clean jar and store in the fridge. Enjoy!!!!
Cooksnaps
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