Watermelon Rind Chutney(tarbuj ka chutney)

       One of summer's gift to the world is watermelon. We all know it as a thirst quencher loaded with antioxidants, but most of us dispose the rind (the white part between the the green outer husk and the red inner fruit) without knowing it has nutritional value too. We can use it in our cooking as salads, chutney/ dip/ spread and in moru kuzambu/ spiced buttermilk. Slice only the white part from the green rind.

awesome chutney

Ingredients:
2 cups  rind - cubed                   
2 tsp    red chili                               
2 tsp    urud dal or 10 cooked/ canned garbanzo beans 
1          tomato-medium                         
1 tsp     lemon juice/tamarind paste                        
10        cilantro (coriander leaves)                                       
1clove  garlic (optional)                                         
Salt      to taste                                
1 tbs     oil  
                                        
Method:
1. Dry the garbanzo beans in a towel.
2. Heat oil in a pan and add red chili and garlic, fry it till it's crispy. 
3. Add garbanzo beans/urud dal, stir it well.
4. Now add the watermelon rind and fry for few mins.
5. Add the chopped cilantro and stir, till it becomes wilted.       
6. Add the chopped tomato and cook until it's well blended.
7. Add lemon juice/tamarind paste and cook till it becomes dry, add salt.
8. Grind the mixture in a blender/mixer.
9. Transfer it into a bowl.

watermelon rind

Tips for taste:
*We can get Urud dal(black lentil) and tamarind paste in any Indian grocery store. 
*This pairs well with iddly, dosa, chappathi/flat bread or as a dip for pita chips. This is a vegan dish. Garbanzo bean is chickpea in India.

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