While enjoying the pink juicy part of a watermelon, little does one pay attention to the rind (white part of the fruit). I too have discarded the rind so many times not knowing a recipe could come out of it. This was a ‘spur of the moment’ idea that clicked in our minds, as my mum-in-law and I, thought of this new recipe. We sprung into action and the best part is there’s not much of an effort unlike other pickle making procedures. The tangy, salty and spicy taste that evolves from the rind pickle is quite a surprise.
- 2 cups water melon rinds (white part) cut into strips
- 3-4 garlic pods cut lengths wise
- 1 tbsp tomato sauce
- 1 tsp chilli powder
- 1 tsp mustard powder
- Salt to taste
- Mix the watermelon rind, garlic, chilli powder and salt.
- Rub it well and bottle it into a pickle jar.
- Refrigerate it for two days. Water will collect till almost half the jar.
- Remove the contents into a flat dish and rub in the mustard powder and tomato sauce.
- Check the salt and add if any required.
- Spread out the mixture and dry it in the sun completely (for a day or two if required). The water melon–rind pickle is ready.
- Bottle it and savour with meals.