1.Remove pink flesh from watermelon; reserve for another use. Carefully remove and discard green skin from the white rind; cut white rind into 2cm pieces.
2.Stir white rind and remaining ingredients in large saucepan over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 1 hour or until mixture is syrupy and rind is translucent and tender.
3.Spoon hot chutney into hot sterilised jars; seal immediately. Label and date jars when cold