With the perfect balance of chilli heat, fruity sweetness and acidity, this relish is delicious served with grilled or barbecued pork, or seafood such as prawns, scallops, or squid. The recipe is easily halved if you don’t think you’ll use it all up soon enough.
Makes approx 700g (should be enough for about 15 people)
- Prepare15 mins
- Cook20 mins
- Total time35 mins
Cut the watermelon in ½. Using a large spoon, scoop ½ the watermelon flesh into a blender or food processor and blitz until smooth. Pour into a large saucepan and stir in the caster sugar and vinegar.
Heat gently, stirring until the sugar has dissolved, then bring to the boil and let the mixture bubble vigorously for 15 minutes, stirring occasionally. Add the chillies, lime zest and juice to the pan and continue to boil for 8-10 minutes more, until the mixture looks thick and shiny.
Meanwhile, cut the rind away from the remaining ½ watermelon and cut the flesh into small dice. Stir these into the pan once the mixture has thickened, remove from the heat and leave to cool before serving. If not eating immediately, add the diced fresh watermelon when ready to serve, as it can release some juice as it sits.