Скачать или смотреть Tarbuj ke Chilke ka Achar | Zero Waste Recipe | Chilkon se Khatta Meetha Achar

Ingredients:
Watermelon rind (white part only) – from 1 medium-sized watermelon
Fenugreek seeds (Methi dana) – 1 tsp
Nigella seeds (Kalonji) – 1 tsp
Carom seeds (Ajwain) – 1 tsp
Fennel seeds (Saunf) – 1.5 tsp
Kashmiri red chilli powder (Degi mirch) – 1 tbsp
Turmeric powder – 1/2 tbsp
Red chilli powder – ½ tsp (adjust to taste)
Salt – 1 tsp or to taste
Jaggery Powder (Gur) – 2-3 tbsp
Dates (Khajoor) – 4-5 chopped
White Vinegar – 2 tbsp
Mustard oil – 3-4 tbsp
A small piece of charcoal – for smoking (optional but adds flavor)

Instructions:
Cut the watermelon and peel off the green skin using a peeler.
Finely chop the white rind (compost or mix in with organic waste to feed stray cows).
Sun-dry the chopped rind for a few hours until slightly dried and wilted.
Heat mustard oil in a pan until it starts to smoke lightly. Let it cool a bit.
Add all the dry spices and salt. Cook the spices on low flame for 1-2 minutes.
Add the sun-dried watermelon rinds to the spiced oil.
Mix in jaggery, chopped dates, and vinegar. Stir well and turn off the heat.
Place a small steel bowl in the center of the pickle mixture.
Put a hot piece of charcoal inside, add a drop of oil, and cover the pan tightly for a few minutes to infuse smoky flavor.
Once cooled, transfer the mixture to a clean, dry glass jar.
Keep it in sunlight for 1-2 days to mature.
Enjoy this sweet, tangy, and spicy achar with hot rotis or parathas!

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