Indian Spiced Watermelon Rind Chutney

Makes 5 cups

An excellent chutney for meats and fish and perfect for a BBQ!


3 cups watermelon rind, cut in 1 inch cubes
1 ½ cups water
1 ½ cup apple cider vinegar
1 cup brown sugar
1 cup sugar in the raw
¼ cup ginger, peeled and minced fine
1 tablespoon garlic, peeled and minced fine
2 tablespoons lime zest
Juice of 2 limes
2 tablespoons fresh thyme
2 tablespoons finely chopped green chili (include seeds for spicier version)
1 tablespoon cracked white peppers corns
1 tablespoon cumin
1 teaspoon curry powder
1 tablespoon salt


Place all ingredients in a heavy bottom sauce pan on medium high heat and bring to a boil until all sugar has dissolved.  Reduce heat to low and simmer uncovered, stirring occasionally, until the watermelon rind is tender and translucent in color, and the liquid is syrupy, approximately 45 to 60 minutes.  Take of the heat and allow to cool to room temperature.  Chill chutney in a covered container for about 1 to 2 days.