Name: Kharbooje ka Achaar (Muskmelon Pickle) recipe by Pankhuri Singhal at BetterButter
Prep time: 50 min
Cook time: 2880 min
Total time: 2930 min
Yield: 5
Ingredients: Desi Katchcha Kharbooja (Desi Raw Muskmelon) - 2 Pcs.; Kacha Aam (Raw Mango) - 2 Pcs. (Grated); Peeli Sarson (Mustard Seeds) - 4 tbsp; Saunf (Fennel seeds) - 4 tbsp; Haldi Powder (Turmeric Powder) - 1 tbsp; Red Chilli Powder (Lal mich Powder) - 1 tbsp; Kalaunji (Onion Seeds) - 1 tsp; Namak (Salt) - 2 tbsp (adjust acc to taste); Sarson tel (Mustard Oil) - 4 Cup; Kabuli Chana (Chickpeas) - 5 tbsp

ABOUT Kharbooje ka Achaar (Muskmelon Pickle) RECIPE

It is my nani's recipe which my mom used to make and now I am making.It tastes yummy.

Ingredients Serving: 5

Desi Katchcha Kharbooja (Desi Raw Muskmelon) - 2 Pcs.
Kacha Aam (Raw Mango) - 2 Pcs. (Grated)
Peeli Sarson (Mustard Seeds) - 4 tbsp
Saunf (Fennel seeds) - 4 tbsp
Haldi Powder (Turmeric Powder) - 1 tbsp
Red Chilli Powder (Lal mich Powder) - 1 tbsp
Kalaunji (Onion Seeds) - 1 tsp
Namak (Salt) - 2 tbsp (adjust acc to taste)
Sarson tel (Mustard Oil) - 4 Cup
Kabuli Chana (Chickpeas) - 5 tbsp

Instructions

1. Soak kabuli chana overnight in water.
2. Grate raw mango, and add all other spices i.e. saunf, sarson, haldi, laal mirch, kalaunji, salt, kabuli chana.Mix it thoroughly.
3. Cut the muskmelon from centre such that it does not splits in two pieces. Remove the seeds.
4. Fill the mixture mentioned in step 2 in the space of seeds in the muskmelon. Press it with hands so that it get mixed and combines.
5. Put the muskmelons in step 4 in a jar and fill it with sarsoon ka tel till the muskmelon sinks and press it.
6. Keep it in the sunlight for atleast 4 days.
7. Its ready to be served with chappatis etc after 4 days.

Similar Recipes