Ingredients:
Watermelon rind - 3 cups (if there are bits of watermelon attached to rind leave it on)
Cumin seeds - 1 tsp
Nigella seeds/onion seeds/kalonji - 1 tsp
Coriander seeds - 1 tsp (crushed)
Chilli powder - 1 tbsp
Turmeric powder - 1 tsp
Ginger garlic paste - 1 tsp
Sugar - 3 tbsp
Vinegar - 5 tbsp
Oil - 1/4 cup
Salt to taste
Method:
Heat oil. Add cumin seeds, nigella seeds and crushed coriander seeds. Add ginger garlic paste, chili powder and turmeric powder. Stir for a few minutes till the raw smell of the spices leave and then add watermelon rind. Add salt and mix well. Cover and cook till the rind softens. Add sugar and vinegar and cover again. Let any moisture evaporate and masala coat the rind well. It will be done when the rind has a bit of bite but still soft enough to eat. Adjust seasoning as required and store in glass jars.
This pickle is best stored in a refrigerator or a cool dry place.
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