Watermelon Chutney recipe
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Ingredients
- ¼ cup oil 1 red onion, minced 1 red bell pepper, minced 1 clove garlic, thinly sliced 1 teaspoon minced fresh ginger, or to taste 2 pounds watermelon, coarsely chopped 1 pound tomatoes, coarsely chopped 1 tablespoon lime juice, or to taste 1 tablespoon curry powder 1 pinch salt, or to taste 1 pinch white sugar, or to taste
Nutrition Info
- 29.7 caloriescarbohydrate: 3.5 gcholesterol: : -fat: 1.8 gfiber: 0.5 gprotein: 0.4 gsaturatedFat: 0.3 gservingSize: -sodium: 6.3 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Watermelon Chutney
Directions
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Heat oil in a stockpot over medium heat, cook and stir red onion, red bell pepper, garlic, and ginger until tender, about 5 minutes.
Mix watermelon, tomatoes, lime juice, curry powder, salt, and sugar into onion mixture, bring to a boil. Reduce heat to medium-low and simmer, uncovered, until watermelon and tomatoes are slightly broken down, about 10 minutes.
Fill 4 clean jars with chutney, seal, and turn upside down to mix for 5 minutes. Turn right-side up and refrigerate.