Spicy Watermelon Chutney

By Rhonda35 • August 16, 2009 • 1 Comments

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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

Serves 6

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.