Watermelon Rind Achaar: A Tangy Vegan Delight
Transforming the often-discarded outer layer of a watermelon into a zesty, tangy achaar. With its unique blend of spices and vibrant flavors, this vegan recipe is a delightful twist on traditional Indian cuisine. Perfect to add a burst of tanginess to any meal or snack.
ingredients
- 2 cups watermelon rind, peeled and diced
- 2 tablespoons mustard oil
- 1 teaspoon fenugreek seeds
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 teaspoon nigella seeds
- 1 tablespoon ginger, grated
- 2 green chilies, chopped
- 1 teaspoon turmeric powder
- 2 tablespoons jaggery or brown sugar
- 3 tablespoons lemon juice
- Salt to taste
steps
- 1.
Heat mustard oil in a pan on medium heat.
- 2.
Add fenugreek seeds, fennel seeds, cumin seeds, and nigella seeds. Sauté for a minute until fragrant.
- 3.
Add grated ginger and green chilies, sauté for another minute.
- 4.
Add diced watermelon rind, turmeric powder, and salt. Mix well.
- 5.
Cover the pan and let it cook on low heat for about 15 minutes or until the watermelon rind turns tender.
- 6.
Stir in jaggery or brown sugar until it dissolves completely.
- 7.
Remove from heat and let it cool.
- 8.
Add lemon juice to the cooled mixture, mix well.
- 9.
Transfer the prepared achaar into a sterilized jar and refrigerate.
- 10.
Allow the flavors to meld for at least 24 hours before serving.
- 11.
Enjoy this tangy watermelon rind achaar with rice, chapati, or as a zesty condiment.
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