Curried Watermelon-Rind Relish

comments (0) August 7th, 2008     

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Ingredients:
1 Tbs. vegetable oil
2-1/2 cups finely chopped onion
2 tsp. mustard seed
1 tsp. curry powder
1 Tbs. minced fresh ginger
2 cloves garlic, minced
3 cups finely chopped watermelon rind (outer green skin removed)
1 cup white vinegar
2/3 cup sugar
1/2 tsp. salt
1-1/2 cups water
2/3 cup finely chopped celery

Makes 4 cups

In a saucepan, heat the oil. Add the onion and cook, stirring often, for 5 min., or until softened. Add the mustard seed, curry powder, ginger, and garlic. Cook the mixture, stirring constantly, for 2 min.

Add the watermelon rind, vinegar, sugar, salt, and water. Bring to a boil. Turn the heat to low and simmer for 40 min. or until the rind is soft and most of the water has evaporated. Add the celery and cook for 5 more min., stirring once or twice.

Take the mixture off the heat and allow it to come to room temperature. Transfer the mixture to a plastic container with a tight lid and refrigerate. The relish will keep up to three weeks.

Recipe by Didi Emmons
August 1998
from issue #16

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posted in: watermelons, condiment

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