Watermelon Rind Chutney


watermelon rind chutney by myheartbeets.com

Watermelon is all the rage these days. Okay, it’s all the rage every summer. But what about the watermelon rind? Not only is it edible, it’s delicious when prepared properly. I think of the watermelon rind as more of a vegetable than a fruit. It’s dense and mild in flavor, unlike the fruit’s sweet and watery red flesh. And, as I mentioned in my watermelon rind curry recipe, research shows that the rind is rich in nutrients. Today, I’m sharing a recipe for watermelon rind chutney, a sweet and spicy condiment that you’ll love putting on top of everything.

This recipe is made using 5 cups of watermelon rind, though you can easily make more or less of this recipe according to how much rind you’ve got. Just make sure to remove the thin tough green skin. You only want the light green/white/pinkish rind for this chutney. This picture is from my rind curry recipe – for this chutney I cut my rind into smaller cubes than what you see here:

don't waste watermelon rind! make a watermelon rind curry on myheartbeets.com

This chutney is simple and I made it using my slow cooker but you can also make this on the stove if you want. It’s made with a small handful of ingredients, including coconut sugar and apple cider vinegar. For heat, I used a serrano pepper – be sure to use less than you think you can handle. The rind soaks up flavor really well – and can easily become too spicy. My husband loves spicy food, so for him “too spicy” isn’t a real thing. For me, it is.

Use this chutney on top of everything. I’ve had it with fish, on top of a burger and served alongside an Indian meal.

Watermelon Rind Chutney (Slow Cooker)

watermelon rind chutney by myheartbeets.com

Watermelon Rind Chutney (Slow Cooker)

5 from 7 reviews
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  • 5 cups watermelon rind tough green skin removed and cut into small pieces – or grated
  • 1 cup Coconut Sugar
  • 1/2 cup Apple Cider Vinegar
  • 2 inch ginger minced or grated
  • 4 cloves garlic minced or grated
  • ½ serrano pepper remove seeds, minced
  • ½ tsp Fine Sea Salt
  • ¼ tsp freshly ground Black Pepper


  • Put all of the ingredients into a slow cooker and cook on high for 5 hours.
  • Spoon the chutney into mason jars along with the remaining sauce/juice.
  • Store in refrigerator for a few weeks.


There will be some sauce/juice left at the bottom of the slow cooker. Make sure to store the watermelon rind with the sauce – the rind will continue to soak up the flavor.
This chutney will improve in flavor in 1-2 days.
I’ve also made this using a grater attachment (just discard the remaining water) and it has turned out really well.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Darlene Thompson says

    5 stars
    Thank you, Ashley, for creating a wonderful site! I can’t tell you how many times I type weird ingredients into Google and your site comes up! We either have similar tastes or similar ingredients!

    • My Heart Beets says

      Hi Elizabeth, you can eat this curry on top of cauli-rice, zucchini noodles, spaghetti squash or with paleo naan. Or you can eat it on its own – with some protein on the side or mixed in (shredded chicken/meat, ground beef, etc).


  1. […] else. When everyone around me is posting recipes using watermelon, I’m posting recipes using the watermelon rind. Sure, I have a banana bread and a brownie recipe on my site because well, what food blogger […]

  2. […] It’s also tasty. If you have a large watermelon, then you can easily double or triple this recipe. Or, you can make my sweet and spicy Watermelon Rind Chutney. […]

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