Watermelon Rind and Coconut Chutney recipe

Methods

1. To make the Watermelon Rind and Coconut Chutney recipe:
• Cut the rind in to batons / strips - lengths about 4 -5 cm by 1/2 cm thick 
• Whisk the salt in to a pint of cold water
• Pour on to the rind and leave over night
• Drain, disregard the water and wash of the salt (this process softens the rind)
• Place the rind in a large thick bottomed pan
• Cover with water and bring to the boil, simmer for 15 - 20 minutes
• Drain and disregard water (this process softens the rind and washes of excess salt)
• Place back in the pan
• Pour on the sugar, water, vinegar and all the spices - except desiccated coconut
• Bring to the boil
• Simmer for 1 & 1/2 hours until, thickened, soft and chutney like
• Stir in the coconut and simmer for a further 3 - 5 minutes, stirring as not to burn the bottom
• Spoon in to sterilised jars, seal with a wax disk and a tight lid
• Store in a dark, cool place till needed