North African Preserved Watermelon Chutney

Have Made It

Created by The Culinary Institute of America as an industry Service to the Watermelon Board.

  • Yields

    Makes 2 quarts; 64 servings (1 tablespoon each)



  1. Cut watermelon rinds into ½-inch dice.
  2. Mince the cilantro stems and set aside, saving the leaves for later use.
  3. Boil salt, vinegar, water, sugar, cinnamon, garlic, ginger, and cilantro stems for 5 minutes. Strain.
  4. Place watermelon rind in the boiling mixture and simmer for 5 minutes. Cool.
  5. Add the preserved lemon, Fresno chile, cumin and caraway. Mix to combine.
  6. Weigh down and refrigerate overnight.
  7. Rough chop the cilantro and the mint leaves, and set aside.
  8. Drain excess liquid away, mix together with the chopped mint and cilantro. Taste and adjust seasoning if necessary.

Note: Serve this chutney with a protein, in a sandwich, or on a cheese plate.

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