Watermelon Rind Chutney
Chef Peggy Eagan of Bistro on the Go ( http://www.bistroonthego.com/) gives us another great recipe!!!
Watermelon Rind Chutney
Makes 2 pint jars and one ½ pint jars
1 small watermelon
½ cup finely chopped sweet red pepper
1 ½ c rice vinegar (not seasoned)
1 ½ c sugar
1 c water
2 tbs fresh minced ginger
2 tsp black pepper corns
6 whole cloves
½ tsp red pepper flakes (Optional)
1 tsp coarse salt
Scrape flesh from the watermelon rind. Cut away outer green skin from rind and discard. Cut rind into 1-inch pieces. You should have 9 cups.
Bring rind, red pepper, vinegar, sugar, water, ginger, peppercorns, cloves, red pepper flakes, and salt to boil in a large pot. Reduce heat and simmer slowly until the rind is translucent and tender and the liquid is syrupy, about 55 minutes. Divide mixture into jars and refrigerate.
Note: The chutney will keep in the refrigerator for up to 3 weeks. To preserve for up to a year, use white wine vinegar, cider vinegar or any vinegar with 5% or more acidity. Then, can jars in a water bath according to jar directions.
Buen provecho!
Marveous Mavens 