Watermelon Chutney Recipes

Steps:

• Heat oil in a stockpot over medium heat; cook and stir red onion, red bell pepper, garlic, and ginger until tender, about 5 minutes.
• 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.
• Fill 4 clean jars with chutney, seal, and turn upside down to mix for 5 minutes. Turn right-side up and refrigerate.

Steps:

• Remove watermelon flesh from rind and reserve flesh for another use. Scrape off and discard any remaining pink flesh from rind, then cut rind crosswise into 2-inch-wide strips and remove green peel with a Y-shaped vegetable peeler or a sharp knife. Discard green peel. Cut white rind into 1/2-inch cubes (you will have 5 to 6 cups).
• Bring rind and remaining ingredients to a boil in a 4-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, stirring occasionally, until rind is tender and translucent and liquid is syrupy, 45 to 55 minutes. Cool chutney, uncovered, then chill in an airtight container 1 to 3 days to allow flavors to mellow.

Steps:

• Spray the grill with cooking spray and preheat.
• Combine first four ingredients in a small bowl.
• Sprinkle mixture evenly over the steak.
• Place steak on the grill, cook for approximately 8 minutes on each side or until desired degree or doneness.
• Remove from grill and let rest for 10 minutes.
• Cut the steak diagonally across the grain into thin slices.
• For chutney, grill mango for approximately 4 minutes on each side. Cool and chop, set aside.
• In a small saucepan, heat oil over medium high heat.
• Add onion and saute for 4 minutes.
• Add ginger, saute for one minute.
• Add vinegar, 2 tablespoons sugar, juice, 1/4 teaspoon salt, and pepper, cook 5 minutes or until liquid is evaporated.
• Stir in mango to mixture and cook 1 minute.
• Remove from heat, stir in watermelon, cilantro, and mint.
• Garnish with mint sprigs and lime wedges, serve.

Steps:

• Cut and scrape flesh from watermelon rind; reserve for another use. Cut away outer green skin from rind; discard. Cut rind into 1-inch pieces. (You should have about 9 cups.)
• Bring rind, vinegar, sugar, water, ginger, peppercorns, chiles, and salt to a boil in a large saucepan. Reduce heat, and simmer until rind is translucent and tender and liquid is syrupy, about 55 minutes. Divide mixture among 2 pint-size and one 1/2-pint-size sterilized glass jars; refrigerate.

Steps:

• Wrap cinnamon stick, cloves, and allspice in cheesecloth and tie with string to form a bag. Crush spices gently in bag with a rolling pin or bottom of a heavy skillet.
• Bring melon, apple, sugar, vinegar, currants, ginger, cheesecloth bag, and a pinch of salt to a boil in a 1- to 1 1/2-quart heavy saucepan, then reduce heat and simmer, uncovered, stirring occasionally, until syrup is thick and most of liquid is evaporated, 30 to 35 minutes. Discard cheesecloth bag and cool chutney. (Syrup will continue to thicken as it cools.)