by Rhonda35
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my 5 recipes »
Rhonda35's Notes:
Expand1/4 cup rice vinegar Ask a question about this ingredient
1/2 cup + 3 Tablespoons fresh lime juice, about 4 limes Ask a question about this ingredient
3 tablespoons sugar Ask a question about this ingredient
1 jalapeño pepper, deveined, seeded and minced Ask a question about this ingredient
1 tablespoon minced fresh ginger Ask a question about this ingredient
1/2 cup diced fresh pineapple Ask a question about this ingredient
1/2 cup dried cranberries Ask a question about this ingredient
1/2 cup diced red bell pepper Ask a question about this ingredient
3 cups diced watermelon Ask a question about this ingredient
1/4 cup finely diced red onion Ask a question about this ingredient
1 small ripe tomato, seeded and diced Ask a question about this ingredient
1/3 cup chopped cilantro Ask a question about this ingredient
2 tablespoons chopped mint Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
Combine vinegar, 1/2 cup lime juice, sugar, jalapeño pepper, ginger, pineapple, dried cranberries and red bell pepper in a saucepan and bring to a boil over medium-high heat to dissolve sugar. Turn off heat, cover and let stand for 10 minutes to allow flavors to meld. Allow to cool to room temperature.
Ask a question about this stepPlace watermelon, red onion, tomato, cilantro, mint, oil, salt and remaining 3 Tablespoons lime juice in a large bowl. Pour over the vinegar mixture and toss very gently. Adjust seasoning and serve.
Ask a question about this stepExcellent with Hoisin-Marinated Pork Tenderloin on the Grill, as well as other grilled meats and fish. Delicious served over Brie or Camembert.
Ask a question about this step
Can you can this chutney and if so, what process and how long? Looks good and I am interested in canning a spicy chutney from watermelon.
Bob