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Watermind Rind Pickle with step by step photos and video recipe – is quite contrary to the ripe ones, is quite crisp and has a unique taste, which lends itself well to salads, subzis and pickles.
Here, we have made a Sweet and Sour Watermelon Rind Pickle by perking up the chopped and cooked watermelon rind with a multitude of ingredients, including spices, tamarind and jaggery.
This chatpata pickle is sweet, sour and spicy, perfect to have with any paratha, or with a bowl of hot rice and dal. This will stay good in the refrigerator for up to a month. So, you can keep some handy and relish with any meal.
Watermelon rind is a great source of Vitamin C, Vitamin B6, Vitamin A, magnesium, and potassium. You can get even more vitamins and minerals in your watermelon by simply selecting the yellow flesh variety. The more yellow, the more nutritious it is.
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#Serving Suggestion:Serve this watermelon rind pickle with dal rice, curd rice, roti and paratha.
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RECIPE CARD :
Watermelon Rind Pickle Recipe
Achala
A Sweet and Sour Watermelon Rind Pickle by perking up the chopped and cooked watermelon rind with a multitude of ingredients, includingspices, tamarind and jaggery.
4 from 4 votes
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Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Pickle
Cuisine Indian
Servings 1 jar
Equipment
Ingredients
- 1 + 1/2 cup chopped watermelon rind
- 2 tbsp oil
- 1/2 tsp turmeric powder
- 1 tsp mustard seeds
- 2 tbsp chopped garlic
- 1 tbsp chopped ginger
- 2 tbsp chopped green chillies
- 1/2 tsp fenugreek seeds
- 1/4 tsp asafoetida
- 2 tsp red chilli powder
- 1/2 cup tamarind pulp
- Salt to taste
- 1/4 cup chopped jagger
- 2 tsp vinegar
Instructions
Collect all the required ingredients.
Take watermelon rind slices.
Remove the green peel from the white part of the watermelon rind.
Roughly dice the white part into small cubes.
Measure it using measuring cups. I have got 1 + 1/2 cup of chopped watermelon rind.
Transfer to a bowl and set aside.
Now take a pan or kadai and add 3 cups of water.
Then add salt and turmeric powder.
Also, add chopped watermelon rind.
Mix it well and let it boil for 20 minutes.
After 5 minutes, cover and cook it.
Cook on medium flame while stirring after every 3-4 minutes.
Once the rind is soft and most of the water is absorbed, remove the lid. Do not over cook or mash the watermelon rind pieces. It has to turn soft yet retain its shape.
Switch off the flame and cool them.
Drain well using a strainer.
Heat a pan and add oil.
Add mustard seeds and let it crackle on low flame.
Now add chopped garlic, ginger, and green chillies.
Then add fenugreek seeds and asafoetida.
Saute on a low flame for 3-4 minutes or until the raw smell of ginger-garlic goes off.
Add red chilli powder.
Saute for 3-4 few seconds. Take care, otherwise red chilli powder will burn.
Add the cooked papaya with tamarind juice.
Mix well and cook for 5 minutes.
Then add jaggery and vinegar.
Cook on low flame till the pickle becomes semi thick.
Turn off the flame and allow it to cool.
Transfer it to a bowl or glass bottle. It goes well with dal rice, curd rice, roti and paratha.
Tried this recipe?Let us know how it was!
How To Make Watermelon Rind Pickle (Step By Step Instructions With Photos) :
1. Collect all the required ingredients.
2. Take watermelon rind slices.
3. Remove the green peel from the white part of the watermelon rind.
4. Roughly dice the white part into small cubes.
5. Measure it using measuring cups. I have got 1 + 1/2 cup of chopped watermelon rind.
6. Transfer to a bowl and set aside.
7. Now take a pan or kadai and add 3 cups of water.
8. Then add salt and turmeric powder.
9. Also, add chopped watermelon rind.
10. Mix it well and let it boil for 20 minutes.
11. After 5 minutes, cover and cook it.
12. Cook on medium flame while stirring after every 3-4 minutes.
13. Once the rind is soft and most of the water is absorbed, remove the lid. Do not over cook or mash the watermelon rind pieces. It has to turn soft yet retain its shape.
14. Switch off the flame and cool them.
15. Drain well using a strainer.
16. Heat a pan and add oil.
17. Add mustard seeds and let it crackle on low flame.
18. Now add chopped garlic, ginger, and green chillies.
19. Then add fenugreek seeds and asafoetida.
20. Saute on a low flame for 3-4 minutes or until the raw smell of ginger-garlic goes off.
21. Add red chilli powder.
22. Saute for 3-4 few seconds. Take care, otherwise red chilli powder will burn.
23. Add the cooked papaya with tamarind juice.
24. Mix well and cook for 5 minutes.
25. Then add jaggery and vinegar.
26. Cook on low flame till the pickle becomes semi thick.
27. Turn off the flame and allow it to cool.
28. Transfer it to a bowl or glass bottle. It goes well with dal rice, curd rice, roti and paratha.
finally, do check my recipes collection likeindian sweets recipescollection, further do not forget to visit my other recipes like,
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