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Mustard seeds and curry leaves can be added to the chutney.
The first step to make watermelon rind chutney is to heat the oil in a pan add the urad dal and green chillies and fry them quickly in a little oil until they turn brown.
No summer ever passes without gulping the seasonal fruits, especially the watermelon. Its red pulp is the most luscious part and is savoured by almost all of us and the tough green outer layer rind is thrown away. It is generally considered waste and is thrown away but most people don’t know that it can be used for cooking many lip-smacking dishes like the watermelon rind chutney. This chutney is extremely delicious and easy to cook and once you know about it, can also become the most important part of your dietary requirements.
Ingredients
1. Watermelon rind – 1 cup
2. Oil – 2 teaspoon
3. Cumin – 1 tsp
4. Ginger – 2 pieces
5. Dry chillies – 3
6. Salt – 1 tsp
7. Tamarind Paste – 1 tbsp
8. coconut – 3 tbsp
9. Urad Dal (1tbsp)
10. Mustard seeds
11. Curry Leaves
Ingredients used for seasoning:
Oil – 1 tbsp
Mustard seeds – 1 tbsp
Curry leaves – 8-10
Process
Once the ingredients are ready, here is what you need to do to cook the watermelon rind chutney.
1. Heat the oil in a pan add the urad dal and green chilies and fry them quickly in a little oil until they turn brown.
2. Now, add the onions, green chillies, and coriander leaves and saute them as well. Cook it for 3-4 minutes.
3. Add the chopped watermelon rinds and mix them with salt, tamarind, and grated coconut. Keep it aside and let it cool down to room temperature.
4. When the mixture gets cooled down, transfer it to a blender along with the tamarind paste and blend into a smooth paste. You should be able to make the paste without adding water. Don’t forget to ensure that it does not turn too thick. If it, however, turns too thick then add 1-2 tablespoons of water.
5. Now, add all the ingredients given for the seasoning and transfer the chutney to a bowl.
Now, prepare the tempering by heating oil in a small pan and adding the mustard seeds and curry leaves. Once they start to crackle, immediately transfer and pour them on top of the chutney. This gives a luscious flavour to the watermelon rind chutney.
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