Tangy, spicy and flavorful, this watermelon rind chutney is super easy to make, and is sure to become your next favorite condiment.
I’ve used tamarind pulp to add some sourness and tanginess to the chutney. You can use lemon juice instead if you don’t have the tamarind at hand.
Vinegar can also be a great addition to the chutney. It can lend that tangy and sour flavor to the chutney.
Whole black peppercorns can also bring in some earthy heat and flavor to the chutney.