Spicy Watermelon Rind Spread Recipes

SPICY WATERMELON RIND SPREAD

Steps:

• Slice only the white part (the white part between the the green outer husk and the red inner fruit) from the green rind.
• Dry the (can) garbanzo beans in a towel. Heat oil in a pan and add garbanzo beans, chili flakes and garlic, stir fry it for 2 minutes.
• Now add the chopped watermelon rind and fry for few mins.
• Add the cilantro leaves and stir it till it becomes wilted (this step is optional)
• Add the chopped tomato and cook, till the tomatoes are well blended.
• Pour the lemon juice and cook till it becomes dry. Add salt
• Grind the mixture in a blender.
• Transfer it to a bowl, We can add cream cheese with it and use it as a sandwich or tortilla spread or as a dip.
• Feel free to comment, i love your feedback. Enjoy ur cooking! Have a blessed day :)

SWEET-AND-SPICY PICKLED WATERMELON RIND

Steps:

• Trim the green skin off 1/4 small watermelon. Remove all but 1/4 inch red fruit from the rind; cut the rind into 1/2-inch pieces. Pack into a 1-quart jar. Combine 3/4 cup each apple cider vinegar and water, 1/2 cup sugar, 2 tablespoons kosher salt, 2 teaspoons coriander seeds, 1/2 teaspoon black peppercorns and 1/4 teaspoon red pepper flakes in a saucepan and bring to a boil, stirring to dissolve the sugar. Pour over the rind; let cool. Cover and refrigerate at least 4 hours and up to 1 week.

SPICY WATERMELON

Steps:

• Mix cumin, coriander, chili powder, salt, and cayenne pepper together in a bowl.
• Place watermelon into serving bowls; sprinkle with spice mixture. Squeeze lime juice over spiced watermelon.

WATERMELON RIND PRESERVES

Steps:

• Trim green skin and pink flesh from watermelon rind; chop enough rind to yield 6 cups. In a large bowl, stir salt and 2 quarts warm water until salt is dissolved. Add 6 cups chopped rind. Cover and refrigerate 5-6 hours. Drain and rinse in cold water; drain. Cover rind with cold water and let stand 30 minutes. Drain. Transfer rind to a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer until just tender, 10-15 minutes; drain., To make preserves, in a stockpot, combine sugar, lemon juice and 7 cups water. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in rind. Place cinnamon, cloves and cardamom on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Add to stockpot. Return to a boil. Reduce heat; simmer, uncovered, until rind is clear, 30-45 minutes. Discard spice bag., Remove from heat. Ladle hot mixture into 6 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with water simmering, ensuring that they are completely covered with water. Bring to a boil; process 5 minutes. Remove jars and cool.