Kharbooje Ka Achaar (Muskmelon Pickle) Recipe

Cooking Directions

• STEP 1.Wash and peel the muskmelon. Remove the seeds and cut it into small pieces.
• STEP 2.In a bowl, mix the muskmelon pieces with salt and turmeric powder. Let it sit for 30 minutes.
• STEP 3.Heat oil in a pan and add mustard seeds, fenugreek seeds, and asafoetida. Let them splutter.
• STEP 4.Add the muskmelon pieces to the pan and cook for 5 minutes.
• STEP 5.In a separate bowl, mix red chili powder, fennel seeds, and vinegar. Add this mixture to the pan.
• STEP 6.Cook the pickle on low heat for 10-15 minutes, stirring occasionally.
• STEP 7.Remove from heat and let the pickle cool down completely.
• STEP 8.Transfer the pickle to a clean, sterilized jar and store it in a cool, dry place for a week before consuming.
• STEP 9.Serve the Kharbooje Ka Achaar as a side dish with rice, roti, or as a condiment with snacks.

Cooking Tips

• Choose ripe and sweet muskmelons for the best flavor.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• Make sure to sterilize the jar properly before storing the pickle to prevent spoilage.
• Allow the pickle to mature for at least a week to enhance the flavors.

Storage and Serving

• Store the pickle in a cool, dry place away from direct sunlight.
• Once opened, keep the jar refrigerated to prolong its shelf life.
• Serve the pickle in small quantities as a condiment or side dish.