Chutney made with... watermelon rind!!! 😀

Yesterday an article by Tom Hunt in the Waste Not section of The Guardian -"Don't chuck that watermelon skin" - caught my eye. We get through tons of watermelons every Summer and I had never thought of using the rind for anything. He suggested using it to make pickled watermelon rind 😮 and, intrigued, I gave it a try. Instead of cooking the pieces for a shorter time, and leaving them whole, I decided to extend the cooking time and to blitz them to get a chutney taste and texture. I'll try pickling the whole pieces next time and compare. The original recipe suggested 1 tsp. of red chili flakes but I didn't have any so I used 2 red chilis sliced very finely with some seeds discarded. It really is surprisingly delicious and goes well with cheese on toast (tried and tested last night 😉) and would make a great alternative to mango chutney. Waste not want not!!!