Tarbuch Athanu (Tarbuch/Kalinda Achar) Watermelon spicy
pickle
1. Half Watermelon's skin, scrubbed inside, cut into
bite-size pieces, and washed.
2. Lemon juice to soak the watermelon pieces (half the
bottle) You can also use vinegar but it becomes a lot more sour with vinegar.
(if you like more sour taste, by all means try it out)
4. 1-2 cups of vegetable oil. (When putting in a jar, make
it possible so that the pickle pieces will be immersed in the oil, so use
discretion as you would know the quantity you would make)
3. Achar Masala pack. (available at any Indian grocery
stores) (depending upon your tastes you can use between 2-5 tables spoons to a cup for half watermelon's skin. (less will make it light and more will be spicier, you choose!)
4. Air tight containers (mason jars)
Few years ago after taking the pulp of the watermelon we
used to discard off the skin. It is then that my younger daughter came up with the
idea to use the watermelon skin to pickle. I thought, hey! why not try spicy
pickled watermelon rinds? So here is the recipe, its simple, inexpensive and
delicious.
1. Cut the left over watermelon skin, after scrubbing off
the red part of it as much as you can so you are left with the white part
inside and keep the top green skin as is. Chop to small edible size pieces.
Wash them thoroughly and drain out the excess water.
2. Take a good generous amount of lemon juice, (you can use
the 100% concentrate that comes in a bottle or fresh) Note: I used vinegar for
number of times but it became more acidic and tangy so I changed to lemon
juice. By all means, if you are fond of very acidic or tangy flavor, try out
that as well.
3. Keep the watermelon rind pieces soaked in the lemon juice
for 2 or 3 days, giving it a good stir every day at least once. You will notice
the watermelon pieces becoming tender and taking in the lemon juice. Now its
ready to be spiced up! Drain out and discard the lemon juice by using colander
(a perforated bowl), it will keep the watermelon pieces well moistened and with
sour flavor, while the juice will drain out. You will notice it is good and dry
enough to coat with the spices.
4. You can either make your own Achar masala, (as my aunt
and many women did it for years and years) or you can buy ready made Achar
Masala pack available in any Indian grocery store. My MIL has been sending me
Apex Achar masala from India .
5. Heat a generous amount of oil in a pan. You want the
pieces to be almost immersed in the oil so use your discretion. (Do not worry,
if you used less oil; in a day or so after you can warm up some oil to be lukewarm
and add! not a problem!) When the oil is heated, let it be slightly lukewarm.
6. Take 2-3 table spoons of the Achar Masala and add to the soured watermelon pieces (as per your taste
and quantity, I have tried from 2-3 cups to almost a cup to make it more spicier!) and mix each piece well; then add the lukewarm oil.
OR (if you are like my daughters who like a
"smoked" BBQ type flavor in their food, you can add the Achar masala to
the heating oil and heat it up a bit! When you smell the BBQ smoked smell turn
off immediately and take it down or add straight to the watermelon pieces.)
Mix it well.
7. Transfer into mason jars/air tight containers and leave
it for 2-3 days. Keep shaking the jar once a day so it is mixed well. You can
then keep it in a fridge and enjoy with your meals as a condiment, a tea spoon
or two at at time.
When I was growing up it was said that the spiced up Indian
Athanu, aka Achar, (spiced pickle) whether mango, or any other usually is made
to last a year. It does last for a year or even more if you keep it
refrigerated. But if you enjoy it so much, I doubt if it will last even a
month! Well, the good thing is the season is here to get watermelons, eat the
pulp which is good for this season, and use the skin to pickle, it is easy, and
inexpensive to make many jars and refrigerate to enjoy or bless your friends
and family as well, like we do. with every blessing, Happy pickling!
© Stuti Sharma (Ms.) and Kalpana Christian Sharma (Mrs.)
