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Watermelon-Rind Chutney

If making the glazed spareribs to go along with this chutney, reserve the watermelon flesh.

  • Yield: Makes 2 pint-size jars and one 1/2-pint-size jar

Source: Martha Stewart Living, March 2010


  • 1 small yellow or red watermelon (about 4 pounds), quartered
  • 1 1/2 cups rice vinegar (not seasoned)
  • 1 1/2 cups sugar
  • 1 cup water
  • 3 tablespoons minced peeled fresh ginger
  • 2 teaspoons whole black peppercorns
  • 2 Thai chiles, thinly sliced crosswise
  • 1 teaspoon coarse salt


  1. Cut and scrape flesh from watermelon rind; reserve for another use. Cut away outer green skin from rind; discard. Cut rind into 1-inch pieces. (You should have about 9 cups.)

  2. Bring rind, vinegar, sugar, water, ginger, peppercorns, chiles, and salt to a boil in a large saucepan. Reduce heat, and simmer until rind is translucent and tender and liquid is syrupy, about 55 minutes. Divide mixture among 2 pint-size and one 1/2-pint-size sterilized glass jars; refrigerate.

Cook's Notes

Chutney can be refrigerated for up to 3 weeks. To preserve it longer (up to 1 year), use white-wine vinegar (at least 5 percent acidity), which is more acidic than rice vinegar, and can it in a water bath.

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