Ingredients

• 0.25 cups oil
• 1 red onion , minced
• 1 red bell pepper , minced
• 1 clove garlic , thinly sliced
• 1 teaspoon minced fresh ginger , or to taste
• 2 pounds watermelon , coarsely chopped
• 1 pound tomatoes , coarsely chopped
• 1 tablespoon fresh lime juice , or to taste
• 1 tablespoon curry powder
• 1 pinch salt , or to taste
• 1 pinch white sugar , or to taste

Instructions

1. 1 Heat oil in a stockpot over medium heat. Add onion, bell pepper, garlic, and ginger; cook and stir until tender, about 5 minutes.
2. 2 Stir watermelon, tomatoes, lime juice, curry powder, salt, and sugar into onion mixture; bring to a boil. Reduce heat to medium-low; simmer, uncovered, until watermelon and tomatoes begin to break down, about 10 minutes. Cool.
3. 3 Fill sterilized jars with chutney and seal. Flip jars upside down to mix for 5 minutes; flip right-side up and refrigerate.

Nutrition per serving