Sunday, December 8, 2013

Kumquats Pickle

Kumquats pickle


1. Kumquats 1 kg, thinly sliced into rounds
2. Ginger 2 TBSP, finely chopped
    Garlic 2 TBSP, finely chopped
    Green chilly 8 small, finely chopped
    Curry leaves 3 sprigs, chopped
3. Kashmiri chilly powder 5 teaspoon
    Turmeric powder 1 tsp
    Jaggery/brown sugar 3 TBSP
4. Asafetida ½ tsp
    Fenugreek seeds ¼ tsp
    Mustard seeds 1 tsp
5. Vinegar 2 TBSP
6. Oil 4 TBSP
7. Salt as required


Sliced to rounds

Splutter mustard and fenugreek, then Saute ingredients numbered 2 in oil till brown






Add ingredients numbered 3 and saute well

Add kumquats and mix weel

Add vinegar








  • Heat oil in a deep bottomed pan and splutter mustard seeds and fenugreek seeds. Add the asafetida and mix.
  • Now add ingredients numbered 2 and sauté till aromatic.
  • Reduce flame and add ingredients numbered 3, salt and stir well.
  • Next add the sliced kumquats and mix well. Increase flame to medium and cook this for about 15 minutes.
  • Lastly add the vinegar and mix well. Remove from flame and allow to cool.
  • Once cooled store in an air tight container and enjoy!!!

Kumquats Pickle


1 comment :

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