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Kharbooje Ka Achaar

5 from 3 votes

It is my nani's recipe which my mom used to make and now I am making...... It tastes yummy....
Prep Time 50 mins
Total Time 50 mins
Recipe CategoryVegetarian
Served AsDinner, Lunch
Servings 5


  • Desi Katchcha Kharbooja i.e. Desi Raw Muskmelon - 2 Pcs.
  • Katchcha 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


  • Soak kabuli chana overnight in water
  • Grate raw mango, and add all other spices i.e. saunf, sarson, haldi, laal mirch, kalaunji, salt, kabuli chana.. Mix it thoroughly.
  • Cut the muskmelon from centre such that it does not splits in two pieces. Remove the seeds.
  • 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.
    Kharbooje Ka Achaar - Plattershare - Recipes, food stories and food lovers
  • Put the muskmelons in step 4 in a jar and fill it with sarsoon ka tel till the muskmelon sinks and press it.
  • Keep it in the sunlight for atleast 4 days.Its ready to be served with chappatis etc after 4 days....
    Kharbooje Ka Achaar - Plattershare - Recipes, food stories and food lovers

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5 from 3 votes

Pankhuri Singhal
Pankhuri Singhal

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