How to Make Pickled Watermelon Rind Curry: A Surprisingly Delicious Treat

Many of us relish juicy watermelon during the summer, but did you know the rind, often discarded, can be transformed into a delectable curry? That’s right! This recipe for pickled watermelon rind curry will introduce you to a surprisingly delicious and unique culinary adventure. Originating in India, this dish turns what some consider “kitchen scraps” into a flavorful, tangy, and spicy curry that’s incredibly satisfying.

Gather Your Ingredients: A Symphony of Flavors

This recipe calls for a beautiful medley of fresh ingredients and aromatic spices, creating a symphony of flavors that will tantalize your taste buds:

For the Pickled Watermelon Rind:

• 4 cups watermelon rind, white part only, diced
• 1 cup white vinegar
• 1/2 cup water
• 1/4 cup sugar
• 1 tablespoon salt
• 2 teaspoons mustard seeds
• 1 teaspoon turmeric powder

For the Curry:

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 1 green chili, slit
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1/2 teaspoon coriander powder
• 1/4 cup chopped fresh cilantro
• Salt to taste

Tools of the Trade:

• Large saucepan
• Glass jar for pickling
• Chef’s knife
• Cutting board
• Wooden spoon
• Measuring cups and spoons

Let’s Get Cooking!

Step 1: Pickle the Watermelon Rind:

1. In the saucepan, combine vinegar, water, sugar, salt, mustard seeds, and turmeric powder. Bring to a boil, stirring until the sugar and salt dissolve.
2. Add the diced watermelon rind and simmer for about 15-20 minutes, or until tender but still slightly firm.
3. Carefully transfer the rind and pickling liquid to a sterilized glass jar. Seal tightly and let it cool to room temperature before refrigerating for at least 24 hours. This allows the flavors to meld beautifully.

Step 2: Create the Curry:

1. In the same saucepan, heat the oil over medium heat.
2. Add mustard seeds and cumin seeds. Once they splutter, add chopped onion and sauté until translucent.
3. Stir in minced garlic, grated ginger, and green chili. Sauté for another minute until fragrant.
4. Add turmeric powder, red chili powder, and coriander powder. Cook for a minute, stirring constantly to prevent burning.
5. Now, introduce the pickled watermelon rind along with 2-3 tablespoons of the pickling liquid. Mix well and cook for about 5-7 minutes, allowing the flavors to come together.
6. Finally, stir in the chopped cilantro. Add salt to taste.

Tips and Tricks from a Pickling Pro:

• “For a tangier pickle, you can increase the vinegar quantity slightly,” advises Chef Marie, a seasoned pickling expert.
• If you prefer a milder curry, deseed the green chili before adding.
• Feel free to experiment with spices! Adding a pinch of fenugreek seeds or a bay leaf can lend a unique depth of flavor.

Presentation is Key:

Serve this vibrant curry hot with rice or roti. Garnish with fresh cilantro for an extra pop of color. The sweet, tangy, and spicy flavors of the pickled watermelon rind curry are sure to impress your family and friends.

Beyond the Recipe:

This recipe is a testament to how resourceful cooking can be both delicious and environmentally conscious. By utilizing the entire watermelon, we minimize waste and create something truly special.

Ready to Dive In?

So, are you ready to transform your watermelon rinds into a culinary masterpiece? I encourage you to try this recipe and share your experience! Leave a comment below with your thoughts, or better yet, share a picture of your creation!