Directions
Ingredients
- 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
Steps
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1
Done
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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. |
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2
Done
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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. |
