Watermelon Rind Chutney From Trash to Treasure

Recipe Introduction: From Bin to Brilliance

Ever stared at a watermelon rind and thought, "There must be something I can do with that"? Honestly, I used to bin 'em.

But now? I'm all about this watermelon rind chutney . It's surprisingly tangy, sweet, and packing a lovely spicy kick. Forget throwing it away, let's turn that trash into treasure!

What is Watermelon Rind Chutney all about?

This chutney recipe isn't just some fancy fad. The idea of using watermelon rind is deeply rooted in resourceful cooking, especially in Indian cuisine – think watermelon rind chutney Indian style.

This homemade chutney recipe is a delicious way to practice zero waste cooking recipes . You're basically turning what most people chuck into something amazing! Plus, it's so easy! I reckon even I can make it after I've had a gin or two.

This recipe makes about 1 pint of summer chutney . It's great with cheese, meats, or even on a cheese and pickle sarnie! You'll need about 20 minutes for prep and 45 minutes to cook it.

It's that simple.

Why You'll Love This Chutney

The watermelon rind chutney benefits are massive. It's low-waste, full of flavor, and adds a healthy dose of vitamins and minerals to your plate.

Perfect for BBQs, picnics, or any time you fancy something a bit different. The flavors combine beautifully to make an amazing spicy watermelon rind relish !

I can honestly say that trying this recipe has saved me money and cut back on food waste in a tasty, imaginative way! Let's get started!

Right, let's dive into what you'll need to make this smashing watermelon rind chutney . Don't worry, it's mostly stuff you'll already have kicking about! This chutney recipe is all about using what you've got and cutting down on food waste recipes .

Watermelon Rind Chutney From Trash to Treasure Recipe Card

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Preparation time:20 Mins

Cooking time:45 Mins

Servings:1 pint

Ingredients:

• Watermelon Rind: 500g (about 1 lb), green skin removed, finely diced
• Onion: 1 medium, finely diced (about 1 cup/150g)
• Red Bell Pepper: 1 medium, finely diced (about 1 cup/150g)
• Fresh Ginger: 2 tbsp, grated (about 30g)
• Garlic: 2 cloves, minced (about 6g)
• Red Chili: 1 small, finely chopped (or more, to taste) – (optional)
• Apple Cider Vinegar: 1 cup (240ml)
• Granulated Sugar: 1 cup (200g)
• Brown Sugar: 1/2 cup (100g), packed
• Salt: 1 tsp (5g)
• Ground Turmeric: 1/2 tsp (1g)
• Mustard Seeds: 1 tsp (5g)
• Ground Cinnamon: 1/4 tsp (0.5g)
• Cloves: 4 whole cloves

Instructions:

• 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.
• 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.
• Add the diced watermelon rind, apple cider vinegar, granulated sugar, brown sugar, salt, turmeric, mustard seeds, cinnamon, and cloves to the saucepan.
• 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.
• 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.
• Remove the saucepan from the heat and let the chutney cool slightly. Remove the whole cloves.
• 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.

Nutrition Facts

Calories:65

Fat:0g

Fiber:0g

Recipe Info

Category:Condiment

Cuisine:British

Ingredients & Equipment

Main Players

Alright, here's the shopping list. Remember, quality matters, especially with the rind! You want a good, firm watermelon for this.

• Watermelon Rind: 500g (about 1 lb), green skin evicted, finely diced. The rind should be firm, not mushy. Give it a sniff; fresh is best!
• Onion: 1 medium, finely diced (about 1 cup/150g). Any brown onion will do!
• Red Bell Pepper: 1 medium, finely diced (about 1 cup/150g). Adds sweetness, don't skip it!
• Fresh Ginger: 2 tbsp , grated (about 30g). Get the fresh stuff, it makes a difference.
• Garlic: 2 cloves, minced (about 6g). Go on, add an extra one if you're feeling brave.
• Red Chili: 1 small, finely chopped (optional). For that cheeky kick!
• Apple Cider Vinegar: 1 cup (240ml). Adds that tang we need.
• Granulated Sugar: 1 cup (200g). Plain old white sugar, nothing fancy.
• Brown Sugar: 1/2 cup (100g), packed. Adds a bit of depth and caramel flavour.
• Salt: 1 tsp (5g). Seasoning is key, innit.
• Ground Turmeric: 1/2 tsp (1g). For colour and that earthy vibe.
• Mustard Seeds: 1 tsp (5g). They pop in your mouth, lovely!
• Ground Cinnamon: 1/4 tsp (0.5g). A little warmth, don't overdo it.
• Cloves: 4 whole cloves. Adds a touch of Christmas, any time of year.

This watermelon rind chutney Indian inspired take is really versatile with what you have around.

Seasoning Shenanigans

Honestly, the magic is in the spices! The spicy watermelon rind relish is all about balancing sweet, sour, and spicy. This recipe hits all the right notes!

Don't be shy with the chili. If you like a proper kick, throw in a scotch bonnet! Turmeric not only adds color, but also boasts watermelon rind chutney benefits .

You could easily use a pinch of garam masala for an extra layer of flavour.

If you don't have apple cider vinegar, white wine vinegar will do in a pinch. But honestly, grab some apple cider vinegar; it's worth it!

Kit You Need

Right, you don't need a fancy kitchen for this.

• A big, heavy-bottomed saucepan or pot . This is critical to prevent sticking.
• Chopping board and a decent knife. Safety first, mind!
• Measuring cups and spoons. Get it accurate for best results.
• Sterilized jars. Essential for keeping the homemade chutney recipes fresh.

Don't have a fancy jar? An old jam jar, well scrubbed, will do the trick. Just make sure it's properly sterilized.

Job done! This is the easiest zero waste cooking recipes you can find!

Cooking Method: Turning Trash to Treasure with Watermelon Rind Chutney

Honestly, who knew watermelon rind could be so darn delicious? I'm always looking for ways to cut down on food waste recipes , and this watermelon rind chutney is a game-changer.

Seriously, you'll never look at a watermelon the same way again. This chutney recipe is like a summer party in your mouth.

A sweet, spicy, tangy, and super versatile summer chutney .

Prep Steps: Get Your Act Together!

• Essential mise en place: Dice your watermelon rind into small, uniform pieces. It's crucial! Remove all the green bit. Nobody wants a bitter chutney. Dice one onion, one red bell pepper, grate your ginger, and mince your garlic. Chop up a chili if you want a kick.
• Time-saving organization tips: Measure out all your spices and liquids beforehand. That way you won't be scrambling when things get hot.
• Safety reminders: Watch your fingers when chopping. Sharp knives are your friend, but also your foe if you're not careful.

Step-by-Step Process: Let's Get Cooking!

1. Sauté diced onion and red bell pepper in a large pan over medium heat for 5- 7 minutes .
2. Add grated ginger, minced garlic, and chopped chili. Cook for 1 minute . Smells amazing, right?
3. Stir in diced watermelon rind, apple cider vinegar, granulated sugar, brown sugar, salt, turmeric, mustard seeds, cinnamon, and cloves.
4. Bring to a boil, then reduce heat and simmer gently for 40- 45 minutes . Stir occasionally.
5. The rind should be translucent and the chutney jam-like. Spoon a bit on a cold plate, it should set quickly.
6. Remove from heat, let cool slightly, and take out the cloves.
7. Spoon into sterilized jars, leaving a little space at the top. If not canning, store in the fridge.

Pro Tips: Level Up Your Chutney Game

• Taste as you go, and adjust seasoning. Want more spice? Add more chili. A little too tart? Add more sugar.
• Don't skip the brown sugar! It adds a depth of flavour that granulated sugar alone can't achieve.
• This watermelon rind chutney can be made a day or two ahead of time. The flavours actually deepen as it sits.

This watermelon rind chutney Indian can be served with everything. Burgers, cheese platters, even dolloped on a cheese and pickle sarnie! You're not just eating watermelon rind , you're reducing food waste recipes .

And let's be honest, that's something to feel good about. It's also one of the best homemade chutney recipes . And hey, you might discover some watermelon rind chutney benefits you didn't know about! You could even call it spicy watermelon rind relish if you want to sound fancy.

So there you have it. A tasty zero waste cooking recipes that transforms trash to treasure.

Recipe Notes for Your Watermelon Rind Chutney

Right, so you're thinking of making this watermelon rind chutney . Ace! It's easier than falling off a log, honestly. This bit gives you the lowdown on serving, storing, and tweaking it, plus a quick look at the healthy bits.

Ace Ways to Serve Your Watermelon Rind Chutney

Got your chutney done? Brilliant! Now, what to do with the stuff? Well, I reckon a dollop of this summer chutney is stonking on a cheeseboard.

The sweet and tangy notes with cheese is bloody delightful.

Seriously though, try it with grilled bangers or even as a posh relish in a cheese and pickle sarnie. Talk about leveling up your lunch! For a bit of fancy pants presentation, think a swirl alongside roasted pork.

You can even try to use it in a Indian watermelon rind chutney dishes to level up your spices.

Storage Secrets for Your Homemade Chutney Recipes

Right, storage. This chutney recipe will happily live in the fridge for about 2 weeks. Just make sure you keep it in a sealed container.

Freezing? Yeah, you can , but honestly, it can change the texture a bit. It might get a bit mushy when you defrost it.

If you do freeze it, use it within 3 months. Defrost it overnight in the fridge.

Reheating is easy peasy. Just scoop out what you need and let it come to room temp, or give it a quick zap in the microwave if you're impatient.

Give It Your Own Spin: Variations on the Watermelon Rind Theme

Fancy a twist? You could easily swap out some of the sugar for honey or maple syrup if you're trying to be a bit healthier.

Or ramp up the heat with an extra chili. Go on, live a little!

Also, if you are looking into some food waste recipes , just know that you can add other vegetables from your kitchen.

Seasonal fruit swaps, are you thinking about a spicy watermelon rind relish . why not add some berries? or apple slices.

Watermelon Rind Chutney Benefits : A Quick Nutrition Lowdown

Ok, so this chutney isn't exactly a health food, let’s be real. But it's got way less sugar than some other chutneys you'll find! Plus, watermelon rind is full of fiber.

That's good for your guts. This is a good way to use zero waste cooking recipes !

Each serving has about 60-70 calories. Don't quote me on that, though. That's just a rough guess. This watermelon rind chutney Indian recipe is a winner.

So there you have it! Don't be shy to get experimenting and create your own signature watermelon rind chutney . I'm well excited for you to try this. Happy cooking, you legend!