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Watermelon-Rind Chutney

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

Source: Martha Stewart Living, March 2010
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Directions

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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