Watermelon is a plant species in the family Curcurbitaceae, a vine like flowering plant from West Africa. It has more than1000 varieties. It is grown from tropical to temperate regions. Botanically called a pepo. The fruit can be eaten raw or pickled, and the rind is edible after cooking. In 2017, China produced about 67% of the world total of watermelons.
The amino acid citrulline is produced in watermelon rind.
Summer time is watermelon time - what do you do with the thick skin
watermelon chutney here I come - this is an easy to prepare tangy delight
Ingredients
⦁ 3 Tbsp oil
⦁ 2 no Dry Red chilli
⦁ 1 Tsp Mustard seeds
⦁ 1 Tsp Fennel seeds
⦁ 1 Tsp Cumin seeds
⦁ 2 Tsp Ginger chopped
⦁ 1 Tbsp Kashmiri chili powder
⦁ 21/2 cups Watermelon Peel (Peeled & Pureed)
⦁ Salt – to taste
⦁ 1/2 Tsp Black salt
⦁ 3 Tbsp Vinegar
⦁ 1/4 cup Sugar
Method
⦁ Chop Watermelon rind into small cubes and grind it to a fine puree
⦁ Heat oil in a pan and add dry red chili. Sauté and add mustard seeds and once they splutter add fennel seeds and cumin. Sauté for few seconds and then add chopped ginger.
⦁ Cook for 30 seconds and add chili powder. Sauté 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 10 mins or till the excess water dries up.
⦁ Remove and cool completely before filling in the jar.
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