WATERMELON-RIND CHUTNEY
If making the glazed spareribs to go along with this chutney, reserve the watermelon flesh.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 pint-size jars and one 1/2-pint-size jar
Number Of Ingredients 8
Steps:
- 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.)
- 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.
WATERMELON RIND CHUTNEY
Categories Condiment/Spread Ginger Vinegar Watermelon Hot Pepper Summer Boil Gourmet
Yield Makes about 3 cups
Number Of Ingredients 9
Steps:
- Remove watermelon flesh from rind and reserve flesh for another use. Scrape off and discard any remaining pink flesh from rind, then cut rind crosswise into 2-inch-wide strips and remove green peel with a Y-shaped vegetable peeler or a sharp knife. Discard green peel. Cut white rind into 1/2-inch cubes (you will have 5 to 6 cups).
- Bring rind and remaining ingredients to a boil in a 4-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, stirring occasionally, until rind is tender and translucent and liquid is syrupy, 45 to 55 minutes. Cool chutney, uncovered, then chill in an airtight container 1 to 3 days to allow flavors to mellow.
WATERMELON CHUTNEY
Great way of using up fresh watermelon. It is very tasty on sandwiches or with meat.
Provided by tokonoma
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 50m
Yield 32
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 29.7 calories, Carbohydrate 3.5 g, Fat 1.8 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0.3 g, Sodium 6.3 mg, Sugar 2.5 g
CANDIED WATERMELON RIND
Who knew the often tossed rind of your favourite Summer fruit could make delectable candy to enjoy all year 'round? Exotic spice flavour from cardamom and Szechuan peppercorns make these a truly unique sweet treat - perfect to eat out of the jar or use in baking like candied ginger! Adapted from http://www.notquitenigella.com/2012/02/06/slatko-watermelon-rind-jam/. NI includes all the syrup, although you won't eat it all.
Provided by YummySmellsca
Categories Candy
Time 7h
Yield 2 cups, 32 serving(s)
Number Of Ingredients 8
Steps:
- Place watermelon rind in a deep pot and add the sugar.
- Cover and let stand at room temperature overnight (at least 4 hours) to macerate.
- In the morning, bring to a simmer, stirring to thoroughly dissolve the sugar.
- Add the remaining ingredients, cover and simmer for 2 1/2 hours. Cubes will be translucent when done.
- Uncover and bring to a boil. Cook for 30 minutes, stirring often, to reduce the syrup to a thick caramel-like liquid.
- While still hot, ladle into sterilized jars and process in a waterbath for 30 minutes (the original calls for turning the jars upside down for a minute to create a seal but to correlate with the US safety guidelines I suggest waterbath canning for shelf-storage. If you're keeping it in the fridge, skip this part!).
Nutrition Facts : Calories 51.5, Sodium 0.2, Carbohydrate 12.8, Fiber 0.1, Sugar 12.6
CHEWY WATERMELON RIND CANDY
Instead of throwing away those watermelon rinds, turn them into a sweet treat with sugar, mint, and sweet basil. If you like, you can roll the dehydrated candy pieces in coarse sugar. Eat immediately or store in the freezer for up to 1 year.
Provided by BJMeltz
Categories Desserts Candy Recipes
Time 6h30m
Yield 12
Number Of Ingredients 5
Steps:
- Cut watermelon rind into 2-inch long, 1-inch wide, and 1/2-inch thick pieces.
- Combine water, sugar, spearmint, and basil in a large pot. Bring to a rolling boil. Strain out spearmint and basil. Add watermelon rind, making sure pieces are completely immersed. Cook until rind is soft, about 5 minutes.
- Drain watermelon pieces and arrange in a single layer on dehydrator trays. Dry according to manufacturer's instructions until pieces are candied and dried, 6 to 8 hours.
Nutrition Facts : Calories 380.8 calories, Carbohydrate 94.1 g, Fat 1.7 g, Fiber 2.2 g, Protein 2.5 g, SaturatedFat 0.2 g, Sodium 11.1 mg, Sugar 66.6 g
GLAZED SPARERIBS WITH WATERMELON-RIND CHUTNEY
Watermelon-rind chutney is actually an old-fashioned sweet pickle. It's made modern with ginger and Thai chiles, which enliven the crisp rind's naturally cool qualities. It pairs beautifully with succulent Asian-style spareribs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Combine wine, honey, hoisin and soy sauces, chiles, oil, garlic, chopped scallions, and ginger. Arrange ribs in a single layer on a rimmed baking sheet. Pour sauce over ribs, and turn to coat. Cover with parchment-lined foil, and roast until tender, about 1 1/2 hours. Uncover, and cook, turning and basting with sauce every 10 minutes, until glazed and cooked through, about 30 minutes. (Sauce should be gooey; add water, 1/4 cup at a time, if needed.)
- Serve ribs with 1 or 2 watermelon pieces. Top with chutney. Drizzle with glaze from pan. Garnish with sliced scallions, and sprinkle with fleur de sel.
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