Watermelon Chutney recipe

All Recipes Side Dish Sauces and Condiments Recipes Chutney Recipes

Ingredients

¼ cup oil
1 red onion, minced
1 red bell pepper, minced
1 clove garlic, thinly sliced
1 teaspoon minced fresh ginger, or to taste
2 pounds watermelon, coarsely chopped
1 pound tomatoes, coarsely chopped
1 tablespoon lime juice, or to taste
1 tablespoon curry powder
1 pinch salt, or to taste
1 pinch white sugar, or to taste

Nutrition Info

29.7 calories
carbohydrate: 3.5 g
cholesterol: : -
fat: 1.8 g
fiber: 0.5 g
protein: 0.4 g
saturatedFat: 0.3 g
servingSize: -
sodium: 6.3 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a stockpot over medium heat, cook and stir red onion, red bell pepper, garlic, and ginger until tender, about 5 minutes.

  2. Mix watermelon, tomatoes, lime juice, curry powder, salt, and sugar into onion mixture, bring to a boil. Reduce heat to medium-low and simmer, uncovered, until watermelon and tomatoes are slightly broken down, about 10 minutes.

  3. Fill 4 clean jars with chutney, seal, and turn upside down to mix for 5 minutes. Turn right-side up and refrigerate.

Recipe Yield

4 jars

Recipe Note

Great way of using up fresh watermelon. It is very tasty on sandwiches or with meat.

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