Watermelon rind sweet and spicy chutney


Watermelon rind (grated) 275 g

Oil  1 1/2 tbsp

Cumin seeds 1/2 tsp

Whole red chillis (split in two)  (3 or as per taste)

Kashmiri red chili powder  3/4 tsp

Ginger garlic paste  2tbsp

Salt 1/2 tsp

Water 3/4 cup


  1. Set a non-stick pan to heat at medium
  2. Add oil and let it warm up.watermelon chutney pic 7
  3. Add cumin seeds and allow to crackle. Reduce heat to lowwatermelon chutney pic 8
  4. Add split whole red chillis and fry for a few minuteswatermelon chutney pic 9
  5. Add kashmiri red chili powder and fry few secondswatermelon chutney pic 11
  6. Add ginger garlic paste and frywatermelon chutney pic 12
  7. Add grated watermelon rind, water and salt. Cook at low-medium heatwatermelon chutney pic 14watermelon chutney pic 16watermelon chutney ic 17
  8. Cover with a lid and cook. Keep stirring after every half a minutewatermelon chutney pic 17
  9.  After 20 minutes add sugar. Cook with out lidwatermelon chutney pic 18
  10. Keep tossing after every few seconds till it starts oozing out oilwatermelon chutney pic 19
  11. Switch off heat, and remove pan from the gas stove
  12. Let cool on the kitchen shelf. WATERMELON RIND CHUTNEY IS READY!
  13. Transfer chutney to an air-tight container and refrigerate
  14. Enjoy with roti, paratha, poori, kachori, bread, or any namkeen


  1. You may leave some pulp of watermelon on to the rind in case you are preparing chutney right after cutting the watermelonwatermelon chutney pic 1
  2.  The green portion of the rind has to be peeled off 

    3. Do not make chutney in ghee/butter

    4. Ginger garlic paste has to be roasted very little..no browning

5. The chutney will stay good in the refrigerator for 2-3 weeks

6. I have not added any souring agent to make the chutney sweet and spicy.

For sweet and sour chutney you may add a souring agent (I personally do not like the souring agent in this chutney. I find it tastes best as sweet and spicy chutney)




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