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Watermelon Chutney


"Great way of using up fresh watermelon. It is very tasty on sandwiches or with meat."
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50 m servings 30 cals
Original recipe yields 32 servings (4 jars)

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  1. Heat oil in a stockpot over medium heat; cook and stir red onion, red bell pepper, garlic, and ginger until tender, about 5 minutes.
  2. 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.
  3. Fill 4 clean jars with chutney, seal, and turn upside down to mix for 5 minutes. Turn right-side up and refrigerate.

Nutrition Facts

Per Serving: 30 calories; 1.8 g fat; 3.5 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 6 mg sodium. Full nutrition

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This was definitely something out of the ordinary to do with watermelon, and I thought it was pretty good! I did think it was a little more waterier than I would've liked, though. Nice flavor co...