Watermelon Rind Chutney

Prep Time: 1 Hour 15 Minutes
Yields: 3 Cups

When eating watermelon, most people throw away the rind. After trying this chutney recipe, you will never again discard the rind as something inedible.


  • 1 (8-pound) piece watermelon, flesh and rind
  • 1½ cups cider vinegar
  • 1½ cups water
  • 2 cups sugar
  • ¼ cup fresh ginger, minced and peeled
  • 2 tbsps minced cayenne peppers, with seeds
  • 1½ tbsps minced garlic
  • 1 tsp salt
  • ½ tsp crushed black peppercorns

Remove watermelon flesh from rind. Scrape off and discard any remaining pink flesh from rind. Cut rind crosswise into 2-inch wide strips. Using a sharp knife, remove green peel and discard. Cut white rind into ½-inch cubes. In a 4-quart saucepan, combine rind, cider vinegar, water, sugar, ginger, cayenne peppers, garlic, salt and black pepper. Bring to a boil, and stir until sugar dissolves. Simmer 45–55 minutes or until rind is tender and translucent and liquid is syrupy. Cool chutney and chill in airtight container for 1–3 days to allow flavors to mellow.


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