Ingredients
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
Method
- Set a non-stick pan to heat at medium
- Add oil and let it warm up.
- Add cumin seeds and allow to crackle. Reduce heat to low
- Add split whole red chillis and fry for a few minutes
- Add kashmiri red chili powder and fry few seconds
- Add ginger garlic paste and fry
- Add grated watermelon rind, water and salt. Cook at low-medium heat
- Cover with a lid and cook. Keep stirring after every half a minute
- After 20 minutes add sugar. Cook with out lid
- Keep tossing after every few seconds till it starts oozing out oil
- Switch off heat, and remove pan from the gas stove
- Let cool on the kitchen shelf. WATERMELON RIND CHUTNEY IS READY!
- Transfer chutney to an air-tight container and refrigerate
- Enjoy with roti, paratha, poori, kachori, bread, or any namkeen
NOTES
- You may leave some pulp of watermelon on to the rind in case you are preparing chutney right after cutting the watermelon
- 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)