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Watermelon Rind Chutney

North African Preserved Watermelon Chutney

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Don’t even think about throwing away that watermelon rind! Chef Rebecca Peizer from The Culinary Institute of America shows us a creative and delicious North African-inspired Preserved Watermelon Chutney with cinnamon, ginger, cumin, and preserved lemon. Serve the chutney with proteins like pork, on a cheese board, or in a sandwich.


  • 2 lbs Watermelon rind, peeled

  • 1 bunch Cilantro leaves and stems

  • 1 bunch Mint leaves

  • 2 Tbsp Salt

  • 1 cup White vinegar

  • 1 cup Water

  • 1 cup Sugar

  • 1 ea Cinnamon stick

  • 4 ea Garlic cloves, smashed

  • 1 piece Ginger, 1” piece, smashed

  • 1 ea Preserved lemon, rind only, ¼” dice

  • ½ tsp Cumin seeds, ground

  • ½ tsp Caraway seeds, ground

  • 1 ea Red Fresno chile, seeded, 1/8th “dice


  • Cut watermelon rinds into ½ inch dice.
  • Mince the cilantro stems and set aside, saving the leaves for later use.
  • Boil salt, vinegar, water, sugar, cinnamon, garlic, ginger, and cilantro stems for 5 minutes. Strain.
  • Place watermelon rind in the boiling mixture and simmer for 5 minutes. Cool.
  • Add the preserved lemon, Fresno chile, cumin and caraway. Mix to combine.
  • Weigh down and refrigerate overnight.
  • Rough chop the cilantro and the mint leaves, and set aside.
  • Drain excess liquid away, mix together with the chopped mint and cilantro. Taste and adjust seasoning if necessary.

North African Preserved Watermelon Chutney


  • Serve this chutney with a protein, in a sandwich, or on a cheese plate.