Kharbooje Ka Achaar: Spiced Muskmelon Pickle
50 minutes
1288 reads
About Kharbooje Ka Achaar: Spiced Muskmelon Pickle
Imagine the sweet and spicy tang of a pickle that's unlike anything you've ever tasted. This Kharbooje Ka Achaar (Spiced Muskmelon Pickle) is a vibrant condiment that elevates traditional Indian flavors with a unique twist.Juicy muskmelon and tart raw mango mingle with aromatic spices like mustard, fennel, and turmeric, creating a symphony of flavors. The surprise addition of chickpeas brings a delightful textural element that you'll love.This zesty pickle is the perfect accompaniment to any Indian meal, adding a burst of sunshine to your everyday dining experience. Get ready to tantalize your taste buds!
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Recipe Time & More
Prep50 minutes
Total50 minutes
Ingredients
Produce
- 2 Muskmelons raw
- 2 Mangoes raw
Spices and Flavorings
- 4 tbsp Mustard Seeds
- 4 tbsp Fennel Seeds
- 1 tbsp Turmeric Powder
- 1 tbsp Chili Powder red
- 1 tsp Nigella Seeds
- 2 tbsp Salt to taste
Other
- 4 cup Mustard Oil
- 5 tbsp Chickpeas dried
Instructions
- Soak the dried chickpeas in water overnight. This will soften them for the pickle.
- Grate the raw mangoes. In a large bowl, combine the grated mango, mustard seeds, fennel seeds, turmeric powder, red chili powder, nigella seeds, salt, and the soaked chickpeas. Mix thoroughly to ensure the spices are evenly distributed.
- Carefully cut a small opening into the center of each muskmelon, making sure not to split the fruit in half. Remove the seeds and discard.
- Spoon the spice mixture into the cavity of each muskmelon, pressing it down firmly to fill the space. Ensure the spice mixture is well packed inside.
- Place the filled muskmelons in a clean, sterilized jar. Pour mustard oil into the jar, ensuring the muskmelons are completely submerged. This helps prevent spoilage. Press down gently on the muskmelons to ensure they remain submerged in the oil.
- Place the jar in direct sunlight for at least 4 days. The sunlight helps the flavors meld and the pickle to mature. After 4 days, the Kharbooje Ka Achaar is ready to be enjoyed. Serve it with chapatis, rice, or any Indian meal.
Recipe Notes
Good To Know
- For extra crunch, sun-dry the musk melon and raw mango pieces for a few hours before mixing them with the spices. This reduces moisture and helps preserve the pickle longer.
- If you prefer a milder heat, lightly toast the red chili powder and mustard seeds before adding to the mixture. This will mellow their sharpness and deepen the flavor.
- Shaking the jar gently every 2-3 days during the pickling process helps evenly distribute the spices.
- For a unique twist, add a few sprigs of fresh curry leaves or a pinch of hing (asafoetida) to the spice mix for an earthy aroma and an extra layer of traditional flavor.
Expert Tips
- Use high-quality mustard oil for the best flavor and preservation. Cold-pressed mustard oil is ideal.
- Ensure the musk melon and raw mango pieces are uniformly cut for even pickling.
- Taste the pickle after a week and adjust the spices or salt if needed.
Storage Instructions
- Store the achaar in a sterilized glass jar.
- Ensure all pieces are fully submerged in the mustard oil to prevent spoilage.
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Recipe Nutrition
Calories: 1685kcalCarbohydrates: 23gProtein: 5gFat: 179gSaturated Fat: 21gPolyunsaturated Fat: 38gMonounsaturated Fat: 106gSodium: 2799mgPotassium: 382mgFiber: 6gSugar: 13gVitamin A: 956IUVitamin C: 37mgCalcium: 106mgIron: 3mg
Pankhuri Singhal
Articles: 4
4 Comments
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Such a tasty dish! Thanks for the recipe.
This is so inspiring! Can’t wait to cook it.
This looks divine! Can’t wait to make it.
Looks so delicious! Thanks for the recipe.