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.