Watermelon Rind Chutney From Trash to Treasure

Instructions:

1. Remove the tough green outer skin from the watermelon rind using a sharp knife or vegetable peeler. Discard the green skin. Dice the remaining white part of the rind into small, even pieces.
2. In the saucepan, sauté the diced onion and red bell pepper over medium heat until softened, about 5-7 minutes. Add the grated ginger, minced garlic, and chopped chili (if using) and cook for another minute until fragrant.
3. Add the diced watermelon rind, apple cider vinegar, granulated sugar, brown sugar, salt, turmeric, mustard seeds, cinnamon, and cloves to the saucepan.
4. Bring the mixture to a boil, then reduce the heat to low and simmer gently, uncovered, for about 40-45 minutes, or until the rind is translucent and the chutney has thickened to a jam-like consistency. Stir occasionally to prevent sticking.
5. The chutney is ready when a spoonful placed on a chilled plate sets quickly. Be careful not to overcook, as it will continue to thicken as it cools.
6. Remove the saucepan from the heat and let the chutney cool slightly. Remove the whole cloves.
7. Spoon the chutney into sterilized jars, leaving about 1/4 inch of headspace. Seal the jars according to standard canning procedures (if desired). If not canning, store the chutney in the refrigerator for up to 2 weeks.