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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
- 1/4 cup rice vinegar
- 1/2 cup + 3 Tablespoons fresh lime juice, about 4 limes
- 3 tablespoons sugar
- 1 jalapeño pepper, deveined, seeded and minced
- 1 tablespoon minced fresh ginger
- 1/2 cup diced fresh pineapple
- 1/2 cup dried cranberries
- 1/2 cup diced red bell pepper
- 3 cups diced watermelon
- 1/4 cup finely diced red onion
- 1 small ripe tomato, seeded and diced
- 1/3 cup chopped cilantro
- 2 tablespoons chopped mint
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 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.
- 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.
- Excellent with Hoisin-Marinated Pork Tenderloin on the Grill, as well as other grilled meats and fish. Delicious served over Brie or Camembert.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Watermelon Recipe
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