Ingredients

• 1/4 cup 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 lime juice, or to taste
• 1 tablespoon curry powder
• 1 pinch salt, or to taste
• 1 pinch white sugar, or to taste

Instructions

1. Heat oil in a stockpot over medium heat; cook and stir red onion, red bell pepper, garlic, and ginger until tender, about 5 minutes.
2. Mix watermelon, tomatoes, lime juice, curry powder, salt, and sugar into onion mixture; bring to a boil. Reduce heat to medium-low and simmer, uncovered, until watermelon and tomatoes are slightly broken down, about 10 minutes.
3. Fill 4 clean jars with chutney, seal, and turn upside down to mix for 5 minutes. Turn right-side up and refrigerate.