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Ingredients50 m servings 30 cals
Original recipe yields 32 servings (4 jars)
- 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.
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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