Watermelon and tomato chutney

    50 min

    Watermelon, tomato, red onion, red pepper and curry powder feature in this chutney. A lovely addition to a summer cheese plate or to serve with cold meats.

    2 people made this

    Serves: 32 

    • 4 tablespoons oil
    • 1 red onion, minced
    • 1 red pepper, minced
    • 1 clove garlic, thinly sliced
    • 1 teaspoon minced fresh ginger, or to taste
    • 900g watermelon, coarsely chopped
    • 450g tomatoes, coarsely chopped
    • 1 tablespoon lime juice, or to taste
    • 1 tablespoon curry powder
    • 1 pinch salt, or to taste
    • 1 pinch granulated sugar, or to taste

    Prep:25min  ›  Cook:20min  ›  Extra time:5min  ›  Ready in:50min 

    1. Heat oil in a stockpot over medium heat; cook and stir red onion, red pepper, garlic and ginger until tender, about 5 minutes.
    2. Mix watermelon, tomatoes, lime juice, curry powder, salt and sugar into onion mixture; bring to the boil. Reduce heat to medium-low and simmer, uncovered, until watermelon and tomatoes are slightly broken down, about 10 minutes.
    3. Fill 4 sterilised jars with chutney; seal and turn upside down to mix for 5 minutes. Turn right-side up and refrigerate.

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    Reviews in English (1)


    This was definitely something out of the ordinary to do with watermelon, and I thought it was pretty good! I did think it was a little more waterier than I would've liked, though. Nice flavor combo and good served with a grilled chicken breast. Thanks for sharing.  -  14 Sep 2017  (Review from Allrecipes US | Canada)