Ingredients
32
32 servings
- •¼ cup oil
- •1 red onion, minced
- •1 red bell pepper, minced
- •1 clove garlic, thinly sliced
- •1 teaspoon minced fresh ginger, or to taste
- •2 pounds watermelon, coarsely chopped
- •1 pound tomatoes, coarsely chopped
- •1 tablespoon lime juice, or to taste
- •1 tablespoon curry powder
- •1 pinch salt, or to taste
- •1 pinch white sugar, or to taste
Instructions
- Heat oil in a stockpot over medium heat; cook and stir red onion, red bell pepper, garlic, and ginger until tender, about 5 minutes.
- Mix watermelon, tomatoes, lime juice, curry powder, salt, and sugar into onion mixture; bring to a boil. Reduce heat to medium-low and simmer, uncovered, until watermelon and tomatoes are slightly broken down, about 10 minutes.
- Fill 4 clean jars with chutney, seal, and turn upside down to mix for 5 minutes. Turn right-side up and refrigerate.
Nutritional Facts
Per 32 servings
- Calories: 30
- Carbohydrate: 4g
- Fat: 2g
- Fiber: 1g
- Protein: 0g
- Sugar: 3g
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