Watermelon Rind Chutney Recipe

South Indian style chutney made with Watermelon rind and spices. Submitted by Gayatri Devraj

Contributor: Gayatri Devraj , Pennsylvania, USA
Region Style: South India

Anecdote

Normally, people eat the red flesh of the watermelon. The rind (white and white greenish part) is thrown away. This recipe uses the rind of the watermelon to make a delicious chutney. My cooking is influenced by my aunt who uses innovative ingredients. This is my innovative ingredient.

Ingredients

1. Watermelon: 1/2 of whole watermelon
2. Chana Dal: 1 TBSP
3. Roasted sesame seeds: 1 cup
4. Grated dry coconut or coconut flakes: 1 tsp
5: Tamarind: 3-4 strand
6. Garlic: 1 -2 cloves 
7. Ginger: 1/2 piece
8. Cumin seeds: 1 TBSP
9. Curry leaves: 1/2 strand
10. Dhania (Coriander seeds): 2 TBSP
11. Dry red chilies: 4-5 
12. Mustard seeds: 1 TBSP
13. Hing (Asafetida): pinch
14. Salt: Per taste
15. Sugar: 1/2 TBSP
16. Oil: 2 TBSP for tempering.

Method

Step 1: Cut watermelon and scoop out the red edible portion for normal use as dessert or juice. Now, scoop out the greenish white part of the rind throwing away the hard green skin. Cut the rind in to medium sized cubes.
Step 2: Soak tamarind for making thick juice.
Step 3: Dry roast (without oil) watermelon rind pieces in a hot pan. Roast about  2-3 minute to remove water.
Step 4: Heat a pan and roast Chana Dal, Cumin Seeds, garlic, ginger pieces, Dhania seeds, curry leaves, dry red chilies in very little oil.
Step 5: Let it cool.
Step 6: Put spices mixture and watermelon rind, sesame seeds, salt and sugar in a blender/mixer.
Step 7: Blend it for making thick chutney. Add tamarind juice to dilute and per your taste. Put the mixture in a mixing bowl.
Step 8: Heat a pan with oil. Add mustard seeds. When mustered start to sputter, add pinch of asafetida. Pour this on the chutney in the bowl. This is called tempering.

Serve it with  Rice or Chapati , Idli and Dosa.

Note: You can also keep it in air tight container in freeze for 3-4 days