Watermelon Walnut Currant Chutney

Have Made It

Created by Chef Joe Poon, this holiday-inspired recipe works as a traditional chutney with a protein or try it how we like it with fried egg rolls!

  • Yields

    Makes 1 pint, or 16 2-ounce servings.



  1. Reduce watermelon juice over medium heat to 2 cups.
  2. Combine all ingredients, and simmer until almost dry.
  3. Chill and serve.

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