I have taken up the challenge myself for following zero waste cooking during this lock down. Using all peels scrapes either to make some curries, stir fries or even to make stalks. Bought 1 melon and in my last post I posted the recipe of Pan cakes made with white scrapes of water melon. It was huge melon so much peel was left. Experiemented today with another recipe. It’s a Chutney. You know how Indians are obsessed of chutneys and pickles. Make chutney with anything and everything. Today it was the time to make chutney. The scrapes are bland in taste so I added green raw mango for sour taste and some unrefined sugar for sweetness. Red chili powder for spicy taste. I used lemon leaves and lemon juice also for flavouring. Here is the recipe
Diced Melon white scrape- 1 cup
Grated green mango 1/4th cup
Kasmiree red chili powder- 1 tspn
Pinch of turmeric
Black and white salt to taste
Unrefined sugar 2 heaped tablespn
Tempering with beaten fennel seeds, cumin seeds, mustard seeds, fenugreek seeds and mustard seeds.
Lemon juice and lemon leaves for flavouring.
Oil- 1 tspn
Pulp the melon scrapes alongwith shredded mango.
In a pan heat oil. Add the tempering. Then add the pulped melon scrape. Stir for 2 mins and then add ½ cup water and salt to cook the pulp. Cook for 2 mins. Now add chili powder and sugar . Cook till the moisture almost dries up. Add black salt and add the teared lemon leaves . You will see a shine in the chutney. If you want to preserve it for longer time then add 1 tspn of vinegar. Combine well. Its ready.
Cool and bottle it and keep it in fridge.
Best paired with paratha, puris or with bread loaf.