My mother-in-law makes this chutney and I loved it with parathas. It’s raw, and simple to execute. Shows how simple Haryanvi women like their food. Peel some wild melons, taste each (cut a slight portion) and make sure no melon is bitter. For this chutney, you can take 5-8 small wild melons. That’s the only hard work that you have to do.
Wild melon chutney has a fresh taste. It’s a bit citrusy but it’s still cooling like cucumbers. The onion in this recipe will give your chutney body, and you won’t stop eating it with parathas.
Small wild melons (kachari) – 5-8; salt to taste; a medium-sized onion; green chilly – 1-2.
In a grinding jar, add in all the ingredients. Make sure the melons are roughly chopped. Churn the mixture so that it has a coarse texture as shown in the image. Melon seeds are hard, so they won’t grind so easily, but you still have to be careful.
2 thoughts on “Wild Melon Chutney”
Firstly beautifully captured 👌 and for me tasting them is rather easy but finding them will be difficult!!! And do you mean it’s raw chutney ?? No cooking required ???
No cooking required for this chutney.