Author Notes
I wanted to blend the tastes from the East and West in a recipe that would complement grilled or roasted meats, fish or cheeses. The spicy hot-sweet flavor of this chutney is perfect for entertaining and makes a surprising alternative to tomato salsa. —Rhonda35
Ingredients
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1/4 cup
rice vinegar
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1/2 cup
3 Tablespoons fresh lime juice, about 4 limes
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3 tablespoons
sugar
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1
jalapeño pepper, deveined, seeded and minced
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1 tablespoon
minced fresh ginger
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1/2 cup
diced fresh pineapple
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1/2 cup
dried cranberries
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1/2 cup
diced red bell pepper
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3 cups
diced watermelon
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1/4 cup
finely diced red onion
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1
small ripe tomato, seeded and diced
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1/3 cup
chopped cilantro
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2 tablespoons
chopped mint
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2 tablespoons
olive oil
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1 teaspoon
kosher salt
Directions
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Combine vinegar, 1/2 cup lime juice, sugar, jalapeño pepper, ginger, pineapple, dried cranberries and red bell pepper in a saucepan and bring to a boil over medium-high heat to dissolve sugar. Turn off heat, cover and let stand for 10 minutes to allow flavors to meld. Allow to cool to room temperature.
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Place watermelon, red onion, tomato, cilantro, mint, oil, salt and remaining 3 Tablespoons lime juice in a large bowl. Pour over the vinegar mixture and toss very gently. Adjust seasoning and serve.
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Excellent with Hoisin-Marinated Pork Tenderloin on the Grill, as well as other grilled meats and fish. Delicious served over Brie or Camembert.
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