2 in bird’s eye chillies,split half but keep stems intact
½ tsp coarse salt
Cut the flesh from the watermelon; keep for another use. Cut away and discard outer green skin from the rind. Cut rind into 1cm cubes – there will be about 3 cups.
Place all the ingredients in a slow cooker/crockpot and cook until rind is translucent and tender and liquid is syrupy. Depending on the type of crockpot, this will take between three and five hours. Cool and store in an air-tight container in the refrigerator.