Tarbuj er Khosar r Chutney / Watermelon rind Chutney
As summers are in, markets too are flooded with summer fruits. Watermelon is one such favourite fruit that is enjoyed and eaten during this season... types of watermelon salads, watermelon drinks, watermelon popsicles etc are made using the inner part of the watermelon... similarly the white part of the watermelon or the watermelon rind is equally used to make Sabji, Spicy Chutney to go with Dosa, sweet dish etc, as the watermelon rind too has its health benefits. I am sure many of us Bengali’s will relate to this ‘Shesh pate mishti Chutney chara Bhat khaaoa shesh hoi na.’ It means that if there is no sweet Chutney at the end of the meal, then the meal is not completed. We have varieties of Chutneys that we enjoy throughout the year, tomato chutney, pineapple chutney, mango chutney, raw papaya Chutney, Elephant apple Chutney etc... Today we will make Tarbuj er Khosar r Chutney, Chutney from watermelon rind, a love from my kitchen. This Chutney is scrumptious... I am sure you will like this recipe too.. Enjoy this Chutney with your main meals or with Puri or Parotta for breakfast.
- Prep time
- Cooking time
|Watermelon Rind cut into small cubes||6 cup/s|
|Grated Ginger||1 tablespoon/s (tbsp)|
|Nigella seeds||1-2 teaspoon/s (tsp)|
|Bay leaves||2 piece/s|
|Salt||1 teaspoon/s (tsp)|
|Chilli Flakes||1 teaspoon/s (tsp)|
Take a big pot, dry roast the bay leaves and kalonji on a low flame until there is a lovely aroma. Add in the watermelon rind, sugar, ginger, chilli flakes, salt and lemon juice. Stir and cook all the ingredients on a low to medium flame. Let it simmer, stir occasionally and cook until the sugar has become thick syrupy. Once done cool the Chutney down, the chutney will become more thicker, store the chutney in a dry glass jar. Keep the chutney in the fridge and enjoy this with your main meals, Puri or Parotta for breakfast . This chutney will stay for 2 to 3 months.