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Watermelon Rind Chutney

I heard that watermelon rind is edible and that it makes nice jam or chutney so I wanted to give it a try. I celebrated our first watermelon of the season by saving the rind until the melon was all gone and then having a go at chutney. Here is the recipe I came up with. The rind has a mild, but pleasant flavour which I combined with some apple and red onion for a chutney. I did have to blend it a little, which I don't generally do with jams or chutneys as the rind didn't break down much even after considerable simmering. It just stayed in the little cubes I had cut, so blitzing it briefly gave the chutney a more even consistency.


Rind of 1 small watermelon, diced

3 red onion, diced

1 apple, diced

3/4 c herb vinegar

1 tsp salt

3/4 c sugar

1 red chilli, diced

2 tsp (or more) red chili flakes - I used pul biber

1) Place watermelon rind in a saucepan, cover with water and bring to a boil. Reduce to a simmer and cook until almost tender. Add other ingredients and cook for a further 30 minutes or so.

2) Blitz briefly until chunky-smooth (chutney consistency) and taste test. Place in hot, sterile jars while chutney is still hot and seal, allowing to cool.

I am really pleased with how this came out. I wasn't sure what to expect nor really what direction to go with it, so proceeded by taste testing and adjusting. The apple went in both for taste and to add pectin to help it all come together. We've tried it with crackers and cheese and a couple of sun dried tomatoes and it held up well! With the next watermelon, I think I am going to try watermelon jam....

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