Here’s a tangy chutney made by stir frying watermelon with coconut, green chillies besides spices and herbs, and grinded into a fine paste. Perfect to pair with fries, nachos, sandwiches and much more.
1/4 cup watermelon 2 large green chilli 1 tablespoon tamarind paste 2 tablespoon refined oil 1 tablespoon grated coconut 1 clove garlic 2 pinches salt For Tempering 1 handful curry leaves 1/4 teaspoon mustard seeds
First heat oil in a pan over medium flame, and add the white portion of the watermelons followed by grated coconut, green chillies, garlic and tamarind. s
Stir fry the ingredients for about 2 minutes. Once done, turn off the flame and allow the mixture to cool. Once cool, grind the mixture to a fine paste.
Prepare the tempering by heating the remaining oil in the same pan over medium flame. Add the urad dal, mustard seeds and curry leaves in the pan and saute them for about 30 seconds.
Pour this tempering over the chutney and it is ready.