Watermelon Peel Pickle is a different pickle made with outer layer or the skin of the watermelon, which is usually not consumed. If you thought the watermelon rind was just for the compost bin, think again! This old-fashioned recipe from down south takes what we usually discard when eating this summer fruit and makes it into a sweet treat. So the next time you are cubing watermelon for a salad or making it into melon balls, save the rind to make these pickles. It is delicious by itself as a winter treat or as a condiment with turnip greens or turkey and cornbread dressing. Begin preparing the pickles at least three days before you plan to serve them.
Remove the outer portion of the Peels slightly and cut them (preferably Vertically) into small, thin pieces.
Heat Water and put the Peel pieces into this hot water, add some Salt and boil it for about further ten minutes. Then remove the water from the pieces and keep them aside.
Heat Oil in a Cheenachatti/Frying Pan, fry the chopped Ginger, Green Chilli and Curry leaves (either separately or together) and when colour of Ginger, Green Chilli and Curry leaves turns into golden/brown, change them into a plate and keep it aside.
Myself, Sobha Kesavan, a retired Accountant in a MNC based in Delhi, where I was staying for 26 years. Afterwards, moved to Bangalore and stayed there for about 4 years and then shifted to my native place ( in Thrissur district), Kerala, along with my husband. My two sons and both daughters-in-law are working out of Kerala as Software Engineers.
I have immense passion for gardening and have been doing it since my stay in Delhi and most of
the ingredients (vegetables) used in my recipes are home grown. I am interested in cooking mostly North Indian and South Indian cuisines. The recipes shared in pachakam.com from my end would definitely tickle your taste buds.
I will be always looking forward for your valuable feedbacks or suggestions as there is always room for improvement.