Watermelon Rind Chutney (Slow Cooker)

  • Author: Ashley Thomas


  • 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


  1. Put all of the ingredients into a slow cooker and cook on high for 5 hours.
  2. Spoon the chutney into mason jars along with the remaining sauce/juice.
  3. 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.