Categories: chutney, pickles, relish
Ingredients
- 2 cups watermelon rind, dark green skin removed, and white part cut in 1/3 inch dice
- 2 1/2 cups plus 3/4 cups water
- 2 Tbsp. plus 2 tsp. salt
- 1 cup sugar
- 2 Tbsp. lemon zest, finely grated
- 2 Tbsp. lemon juice
- 1 pinch cinnamon
- 1 pinch cloves
- 2 cups watermelon meat, seeds removed and cut in 1/2 inch dice
Directions
- Mix rind with the 2 1/2 cups water and the salt. Let stand covered at room temperature overnight. Drain and rinse well.
- In a medium saucepan, combine the sugar with the 3/4 cup water, 2 tsp. salt, the lemon zest and juice, cinnamon and cloves. Bring to a boil over medium heat, add the rind and cook gently for 40 minutes, or until the rind is translucent and tender. (Do not boil hard as mixture could caramelize.) When done, remove from heat and cool, then mix in the melon meat. Will keep refrigerated for 4 days. Good with fried chicken or spicy foods.
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makes 3/4 quart