- 1/4 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
- 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.
05/18/2018
recipepes.com
Watermelon Chutney, recipe
PT15M
PT1H
5
455 calories
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