8 lb Piece watermelon; flesh and
- rind
1 1/2 c Cider vinegar
1 1/2 c Water
2 c Sugar
1/4 c Minced peeled fresh ginger
2 tb Minced green Thai or
- serrano chile, w/seeds
1 1/2 tb Minced garlic
1 ts Salt
1/2 ts Black peppercorns; coarsely
- crushed
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" 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" 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.
COOKS' NOTE: Chutney keeps, covered and chilled, 1
month.
