Watermelon Rind Chutney

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It’s the dead of winter and watermelon rind chutney might not be the first thing that springs to mind. But it certainly should! This stuff is incredible, you will wonder why you’ve never tried it before. I get it, you aren’t used to seeing chunks of watermelon rind in your food (I’m friends with a few people who would definitely throw up at this idea). You might be wondering why you should eat the rind? Well, let me tell you…

Watermelon Rind Chutney

This hot, acidic chutney is a variation on pickled watermelon rind from the south.

Active time: 45 min Start to finish: 25 1/2 hr (includes chilling)

Ingredients

Makes about 3 cups

  • 1 (8-lb) piece watermelon (flesh and rind)
  • 1 1/2 cups cider vinegar
  • 1 1/2 cups water
  • 2 cups sugar
  • 1/4 cup minced peeled fresh ginger
  • 2 tablespoons minced small hot green chile, such asThai or serrano (including seeds)
  • 1 1/2 tablespoons minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon black peppercorns, coarsely crushed with flat side of a large knife

Step 1

Watermelon flesh should be separated from the rind and saved for later use. Remove and discard any remaining pink meat from the rind by scraping it off. Next, slice the rind crosswise into 2-inch-wide strips. Finally, use a sharp knife or a Y-shaped vegetable peeler to remove the green peel. Delete the green peel. Make 1/2-inch cubes of the white rind (you will have 5 to 6 cups).

Step 2

In a heavy 4-quart saucepan over medium heat, bring the remaining ingredients to a boil while stirring the rind until the sugar dissolves. Reduce heat and simmer, covered, stirring periodically, for 45 to 55 minutes, or until rind is soft and translucent and liquid is syrupy. Chutney should be allowed to cool completely before being chilled for one to three days in an airtight container.

Watermelon-Rind Chutney

Save the watermelon flesh if you plan to make the glazed spareribs to go with it.

Watermelon-Rind Chutney

Recipe Summary

Yield:

Makes 2 pint-size jars and one 1/2-pint-size jar

Ingredients

Ingredient Checklist

  • 1 small yellow or red watermelon (about 4 pounds), quartered
  • 1 1/2 cups rice vinegar (not seasoned)
  • 1 1/2 cups sugar
  • 1 cup water
  • 3 tablespoons minced peeled fresh ginger
  • 2 teaspoons whole black peppercorns
  • 2 Thai chiles, thinly sliced crosswise
  • 1 teaspoon coarse salt

Directions

Instructions Checklist

  • Watermelon rind flesh can be cut and scraped; keep it for another use. Remove the rind’s outer green skin and discard it. Make 1-inch-long slices of the rind. (You ought to drink roughly 9 glasses.)
  • In a sizable saucepan, bring water, ginger, peppercorns, chiles, vinegar, sugar, rind, and salt to a boil. Reduce heat, and simmer for about 55 minutes, or until rind is translucent and soft and liquid is syrupy. Refrigerate after dividing mixture among two pint- and one half-pint-sized sterilized glass jars.

Cook’s Notes

Chutney can be kept in the refrigerator for three weeks. Use white wine vinegar (at least 5% acidity), which is more acidic than rice vinegar, and can it in a water bath to preserve it for a longer period of time (up to one year).

Watermelon Rind Chutney

It’s time to eat some summer fruits now that summer has arrived. Watermelon is undoubtedly near the top of the list of seasonal favorites. I always eat watermelon every day during the summer, whether I drink watermelon juice or just eat it plain.

The pinkish-red pulp of a watermelon is undoubtedly the part that people are most interested in and devour, but the rind, which is green and edible, is not particularly tasty. After eating the watermelon flesh, I used to enjoy eating the rind, and my child now enjoys doing the same:).

The thick shell and sweetness of the baby watermelon work nicely in biryani due to their similarities. It is also turned into a curry, pickled, and utilized in a variety of other ways, including adding it to dosa batter. Additionally, I tried preparing the conventional Rasam, or thin soup, using tomatoes and melons, and it was very excellent.

Because of its high water content and melon/cucumber family ancestry, watermelon makes a refreshing summertime alternative to other sweet drinks.

Describe watermelon rind.

The tough, outer skin of a watermelon is called the rind, which is normally green on the outside and pale white on the interior. The fruit’s luscious crimson and pink flesh then begins to emerge. We toss away the rinds despite the fact that they are totally edible and contain the majority of the fruit’s nutrients, despite the fact that they are tougher and less juicy than the fruit itself.

This melon contains a healthy quantity of potassium, magnesium, vitamin A and C, and is 92 percent water. The melon’s green rind protects and preserves the fruit.

Watermelon Rind Chutney Recipe

You won’t throw away watermelon rinds again after making this chutney from them. a straightforward recipe using a small number of components and straightforward directions. both gluten-free and vegan!

 Course Side Dish

 Cuisine Indian

 Keyword Chutney, Easy Recipe, gluten free, vegan, Vegetarian, Watermelon

 Prep Time 15 minutes

 Cook Time 50 minutes

 Servings 20

Ingredients

  • 5 cups Watermelon rind peeled and shredded, see notes
  • 1/2 cup Water
  • 3/4 cup White vinegar
  • 3/4 cup Sugar
  • 1 teaspoon Salt
  • 1 teaspoon black pepper corn see notes
  • 1 teaspoon red chili flakes or chili powder

Instructions

  1. On medium heat, place a heavy-bottomed pot. Bring to a boil after adding all the ingredients except the watermelon rind.
  2. Add the chopped watermelon rind once it has boiled. Wait until the mixture begins to boil once again. Now reduce the heat to medium-low, cover the pan, and let the food cook for 45 minutes. view notes
  3. Remove the lid and continue cooking for an additional 10 minutes, or until the mixture reaches the consistency of thick chutney, after 45 minutes.
  4. Chutney can be refrigerated for up to a month when it has completely cooled and is placed in a clean, airtight jar (ideally glass).
  5. Enjoy it with toast, pasta, or really anything.

Recipe Notes

The watermelon rind can be grated using a box grater or the largest grate of a food processor. You can also slice or chop it very thinly.

In place of black peppercorns, you can instead use black pepper that has been ground roughly.

Watermelon Rind Benefits

One of the fruits with the most aptly given moniker is the watermelon. It’s a melon that contains 92% water from a reputable source. Additionally, it has a sufficient amount of potassium, magnesium, vitamin C, and other vital elements.

The pink flesh is the most popular component of the watermelon, although the entire fruit, like its relative the cucumber, is edible. Included in this are the green scraps that ordinarily go in the compost bin.

The rind, which is the green skin that protects all that luscious fruit from becoming waterlogged, is totally edible. Here are a few reasons why you might want to think again before discarding it.

  1. You could feel better in bed.

The rind of a watermelon isn’t nature’s Viagra, but some study suggests that it could benefit those who have mild to moderate erectile dysfunction. Citrulline, an amino acid that is rich in the rind, is what gives it its libido-increasing abilities.

Taking L-citrulline supplements can enhance erections without many of the potential adverse effects connected with Viagra, according to one studyTrusted Source.

Consider rubbing some chili powder and lemon juice on the watermelon rind. Both additions are advantageous for your heart and other love organs, if that makes sense.

  1. It might improve your workout.

Citrulline may enhance your next athletic performance in addition to enhancing your performance in bed. The majority of the data, nevertheless, is anecdotal.

Citrulline encourages blood vessel expansion. Citrulline supplements may enhance oxygen transport to the muscles, potentially enhancing exercise performance, according to one studyTrusted Source.

Try pickled watermelon rinds, a traditional southern dish, to get it naturally.

  1. Your blood pressure can be lowered.

Eat some watermelon, rind and all, if your doctor told you to lower your blood pressure. Supplements containing watermelon extract have been proven in certain studies to be effective in lowering blood pressure in obese persons.

Supplements containing citrulline, however, are probably more efficient. Most research suggests that citrulline supplements lower blood pressure in those with hypertension. Trusted Source

A possible diuretic that is frequently given for persons with high blood pressure is watermelon. Consider freezing whole watermelon slices as a tasty summertime treat.

  1. It has a lot of fiber.

The fact that watermelon rind is a good source of fiber is another advantage. Numerous health advantages of a high-fiber diet include the following:

Fiber aids in the maintenance of regular bowel motions and may help lower the chance of developing colon illnesses.

Blood sugar and cholesterol levels can be reduced with fiber.

Fiber-rich foods make you feel fuller sooner and can help you reach and maintain a healthy weight.

Three Ways to Eat Watermelon Rind

Watermleon rind pickles in two glass canister/jars, pictured with goat cheese and deli meats on wooden cutting board

When most people eat a watermelon, they only consume the red interior meat and discard the remaining watermelon in the garbage (or compost pile, if you’re a gardener). If that describes you, that’s fine, but you should be aware that using the full watermelon, including the rind and seeds, has some very genuine advantages.

The entire watermelon can be used to produce numerous meals and reduce waste. Knowing how to prepare watermelon rind is essential to enjoying it. Here are three ideas for using that rind:

1. PICKLED – Watermelon rind is pretty similar to a cucumber, which is why it’s no surprise that that pickled watermelon rind is such a popular option.

Pickled watermelon rind served on small condiment dish. Bread slices, cheese and jar of pickled rind in background, on wooden cutting board

2. JUICED – By now, we’ve all heard about watermelon juice, which is made from the juicy, red flesh of the melon, but did you know you can juice the rind, too? Just like the watermelon flesh, rind is loaded with water and nutrients.

Watermelon Rind Gazpacho Recipe

3. STIR-FRIED – Watermelon rind can be stir-fried alongside broccoli and carrots because, when chopped up, it behaves just like a vegetable.

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