Kharbooje Ka Achaar (Muskmelon Pickle) Recipe

Recipe By Slurrp

Kharbooje Ka Achaar, also known as Muskmelon Pickle, is a tangy and spicy Indian pickle made from ripe muskmelons. The pickle is made by marinating the muskmelon pieces in a mixture of spices, vinegar, and oil. It is then left to mature for a few days, allowing the flavors to develop and intensify. The pickle has a unique combination of sweet and sour flavors, making it a perfect accompaniment to Indian meals. It can be enjoyed with rice, roti, or as a condiment with snacks.

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50minsPrep
2 day Cook
50m.Prep
2 day Cook
Kharbooje Ka Achaar (Muskmelon Pickle)
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ingredients serve

Ingredients for Kharbooje Ka Achaar (Muskmelon Pickle) Recipe

  • 1/5 Medium Sized Ripe Muskmelon
  • 1/5 teaspoon Salt
  • 1/10 teaspoon Turmeric Powder
  • 0.40 tablespoon Oil
  • 1/5 teaspoon Mustard Seeds
  • 1/10 teaspoon Fenugreek Seeds
  • 1/20 teaspoon Asafoetida
  • 0.40 teaspoon Red Chili Powder
  • 1/5 teaspoon Fennel Seeds
  • 0.40 tablespoon Vinegar

Directions: Kharbooje Ka Achaar (muskmelon Pickle) Recipe

Cooking Directions

  • STEP 1.Wash and peel the muskmelon. Remove the seeds and cut it into small pieces.
  • STEP 2.In a bowl, mix the muskmelon pieces with salt and turmeric powder. Let it sit for 30 minutes.
  • STEP 3.Heat oil in a pan and add mustard seeds, fenugreek seeds, and asafoetida. Let them splutter.
  • STEP 4.Add the muskmelon pieces to the pan and cook for 5 minutes.
  • STEP 5.In a separate bowl, mix red chili powder, fennel seeds, and vinegar. Add this mixture to the pan.
  • STEP 6.Cook the pickle on low heat for 10-15 minutes, stirring occasionally.
  • STEP 7.Remove from heat and let the pickle cool down completely.
  • STEP 8.Transfer the pickle to a clean, sterilized jar and store it in a cool, dry place for a week before consuming.
  • STEP 9.Serve the Kharbooje Ka Achaar as a side dish with rice, roti, or as a condiment with snacks.

Cooking Tips

  • Choose ripe and sweet muskmelons for the best flavor.
  • Adjust the spice level according to your preference by adding more or less red chili powder.
  • Make sure to sterilize the jar properly before storing the pickle to prevent spoilage.
  • Allow the pickle to mature for at least a week to enhance the flavors.

Storage and Serving

  • Store the pickle in a cool, dry place away from direct sunlight.
  • Once opened, keep the jar refrigerated to prolong its shelf life.
  • Serve the pickle in small quantities as a condiment or side dish.
Nutrition
value
91
calories per serving
3 g Fat5 g Protein13 g Carbs9 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    5g
  • Carbs
    13g
  • Fiber
    9g

MacroNutrients

  • Carbs
    13g
  • Protein
    5g
  • Fiber
    9g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    157mg
  • Iron
    4mg
  • Vitamin A
    68mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    34mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    2mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    77mg
  • Manganese
    1mg
  • Phosphorus
    105mg
  • Selenium
    6mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp