Watermelon Chutney

Makes 1cup

Oil – 3tbsp

Dry Red chilli – 1 no

Mustard seeds – 1tsp

Fennel seeds (saunf) – 1tsp

Cumin – 1tsp

Ginger chopped – 2tsp

Kashmiri chilli powder – 1 tbsp

Watermelon Peel (Peeled & Pureed) – 2½ cups

Salt – to taste

Black salt – ½ tsp

Vinegar – 3 tbsp

Sugar – ½ cup


Heat oil in a pan and add dry red chilli. Saute and add mustard seeds and once they splutter add fennel seeds and cumin. Saute for few seconds and then add chopped ginger. Cook for 30 seconds and turn off the heat and add chilli powder. Saute for few seconds and add to the pan the puree of watermelon rind.

Sprinkle with salt, black salt, vinegar and cook for 10 mins and then add vinegar to it. Add sugar and cook again for another 10mins or till the excess water dries up. Remove and cool completely before filling in the jar. The chutney is ready to eat with any bread, roti, rice or a sandwich. Keep refrigerated and use within 2-3 weeks.