Ingredients
- 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
Instructions
- 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.
Notes
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.
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