This tangy, spicy chutney is a twist on southern pickled watermelon rind.

　　Active time: 45 min Start to finish: 25 1/2 hr (includes chilling)

　　

Ingredients

Makes about 3 cups

　　1 (8-lb) piece watermelon (flesh and rind)

　　1 1/2 cups cider vinegar

　　1 1/2 cups water

　　2 cups sugar

　　1/4 cup minced peeled fresh ginger

　　2 tablespoons minced small hot green chile, such asThai or serrano (including seeds)

　　1 1/2 tablespoons minced garlic

　　1 teaspoon salt

　　1/2 teaspoon black peppercorns, coarsely crushed with flat side of a large knife

　　

Step 1

Remove watermelon flesh from rind and reserve flesh for another use. Scrape off and discard any remaining pink flesh from rind, then cut rind crosswise into 2-inch-wide strips and remove green peel with a Y-shaped vegetable peeler or a sharp knife. Discard green peel. Cut white rind into 1/2-inch cubes (you will have 5 to 6 cups).

　　

Step 2

Bring rind and remaining ingredients to a boil in a 4-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, stirring occasionally, until rind is tender and translucent and liquid is syrupy, 45 to 55 minutes. Cool chutney, uncovered, then chill in an airtight container 1 to 3 days to allow flavors to mellow.

　　Cooks' note:

　　Chutney keeps, covered and chilled, 1 month.