Watermelon Rind Chutney Recipe – Spicy, Tangy & Easy Indian Pickle

Last Updated on 2 months by Neha Deshmukh

Watermelon Rind Chutney Recipe – Spicy, Tangy & Easy Indian Pickle

Hey everyone! If you’re anything like me, you probably toss the watermelon rind without a second thought. But trust me, don’t! This Watermelon Rind Chutney is a game-changer. It’s spicy, tangy, a little sweet, and seriously addictive. I first stumbled upon this recipe a few years ago, trying to reduce food waste, and now it’s a summer staple in my kitchen. It’s a fantastic Indian pickle that’s surprisingly easy to make.

Why You’ll Love This Recipe

This chutney isn’t just about using up leftovers; it’s about discovering a whole new world of flavour! It’s a wonderful blend of sweet, spicy, and tangy notes that will wake up your tastebuds. Plus, it’s incredibly versatile – perfect with rice, dal, yogurt, or even as a spread for sandwiches. It’s a unique and delicious way to experience Indian flavours.

Ingredients

Here’s what you’ll need to whip up a batch of this amazing chutney:

• 5 cups watermelon rind (tough green skin removed)
• 1 cup coconut sugar
• 0.5 cup apple cider vinegar
• 2 inch ginger
• 4 cloves garlic
• 0.5 serrano pepper
• 0.5 tsp fine sea salt
• 0.25 tsp black pepper

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Watermelon Rind – Utilizing a Often-Discarded Part

Don’t be shy about using the rind! Just make sure you remove all the tough green outer skin. The pale pinkish-white part is what we want. Roughly 5 cups equates to about 500g of prepared rind.

Coconut Sugar – A Natural Sweetener & Its Benefits

I love using coconut sugar because it adds a lovely caramel-like flavour. You can substitute it with regular granulated sugar (about 200g), but coconut sugar adds a depth that’s really special.

Apple Cider Vinegar – For Tang & Preservation

Apple cider vinegar is key for that signature tang and also helps with preservation. White vinegar can be used in a pinch, but the flavour won’t be quite as complex. About 120ml is what we’re after.

Serrano Pepper – Heat Level & Substitutions

Serrano peppers pack a punch! If you’re sensitive to spice, start with half a pepper or remove the seeds. Jalapeños are a good substitute if you can’t find serranos.

Ginger & Garlic – The Aromatic Base

Fresh ginger and garlic are essential for that authentic Indian flavour. Don’t skimp on these! I usually grate the ginger and mince the garlic for even distribution.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, prepare your watermelon rind. Peel away the tough green skin and chop the pale pink flesh into bite-sized pieces.
2. Now, add all the ingredients – watermelon rind, coconut sugar, apple cider vinegar, ginger, garlic, serrano pepper, salt, and pepper – into your slow cooker.
3. Give everything a good stir to make sure the spices are evenly distributed.
4. Cook on high heat for about 5 hours, or until the rind becomes beautifully tender and the flavours have really melded together. You’ll know it’s ready when the rind is easily pierced with a fork.
5. Carefully transfer the chutney, along with any lovely cooking liquid, into sterilized mason jars. Make sure those rind pieces are fully submerged in the liquid – this helps with preservation.

Expert Tips

• Sterilizing Jars: This is important! Boil the jars and lids for 10 minutes to kill any bacteria.
• Slow Cooker Magic: A slow cooker is ideal, but you can also make this on the stovetop. Simmer over low heat for about 1.5 – 2 hours, stirring occasionally.
• Taste Test: Don’t be afraid to taste and adjust the seasoning as it cooks. Add more salt, pepper, or a touch more vinegar to suit your preference.

Variations

This recipe is a great base for experimentation!

Vegan Adaptation

This recipe is naturally vegan! No changes needed.

Spice Level Adjustment – Mild to Hot

My family loves a good kick, but you can easily adjust the heat. Remove the seeds from the serrano pepper for a milder chutney, or add another pepper for extra fire.

Festival Adaptation – Janmashtami & Other Celebrations

This chutney is often made during Janmashtami, a Hindu festival celebrating the birth of Lord Krishna. It’s considered a traditional offering. It’s also lovely to serve with festive meals throughout the year.

Storage & Preservation – Extending Shelf Life

Proper storage is key to enjoying your chutney for longer.

Serving Suggestions

This chutney is incredibly versatile! Here are a few of my favourite ways to enjoy it:

• With a simple bowl of rice and dal.
• As a side dish with yogurt.
• Spread on crackers or toast.
• Alongside grilled meats or vegetables.
• As a flavourful addition to sandwiches and wraps.

Storage Instructions

Refrigerate the chutney in airtight jars for up to 3 weeks. The flavours actually intensify after 1-2 days of resting, so it gets even better with time!

FAQs

Got questions? I’ve got answers!

What parts of the watermelon rind can I use for this chutney?

You want to use the pale pinkish-white part of the rind, after removing the tough green outer skin.

How long does this chutney typically last in the refrigerator?

Up to 3 weeks, stored in airtight, sterilized jars.

Can I adjust the sweetness level of the chutney?

Absolutely! Start with the recommended amount of coconut sugar and add more to taste.

Is it possible to make this chutney without using apple cider vinegar?

You can use white vinegar, but the flavour will be slightly different.

What other types of chili peppers can I use instead of Serrano?

Jalapeños are a good substitute. You could also use Thai chili peppers for even more heat.

Can this chutney be frozen for longer storage?

Yes, you can freeze it! Store in freezer-safe containers for up to 3 months.

Enjoy making this delicious and unique chutney! I hope it becomes a favourite in your kitchen too. Let me know how it turns out in the comments below!