Subj : Nat Watermelon Month - 5
To   : All
From : Dave Drum
Date : Mon Aug 29 2022 15:11:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Watermelon Rind Chutney
 Categories: Fruits, Condiments, Chilies, Relishes
      Yield: 3 Servings
 
      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.
  
  Recipe by Shelley Wiseman
  
  Gourmet | July 2004
  
  MM Format by Dave Drum - 21 June 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Vegetarian: A person who eats only side dishes." -- Gerald Lieberman
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