Author Notes: The credit for the inspiration behind this recipe goes to Ms. Ammini Ramachandran, author of the cookbook ‘Grains, Greens & Grated Coconut. This book is somewhat akin to my security blanket, I turn to the recipes when I want to make something for dinner that reminds me of my late mom, but never got around to learning them from her!.. One of the condiments in the book is a recipe for Naranga Curry, a quick condiment made with Sauteed Meyer lemons.. When cravings set in, There simply is no time to shop for ingredients, I substituted with Kumquats and the appropriate alterations in the proportion of the ingredients with Ms. Ramachandran’s full blessings. The pickle does not keep very well which is why the quantity made is small. Refrigerate for about a week to 10 days. —Panfusine
Makes: ~ 1 cup
Ingredients
-
1
cup Peeled Kumquats (seeds & all)
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1/4
cup Sesame oil (the light colored type made with untoasted seeds)
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1
teaspoon black mustard seeds
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1-2
teaspoons Red Chili powder (adjust as per personal taste)
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1/4
teaspoon Asafetida Powder
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1/2
teaspoon turmeric powder
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1/2
teaspoon Fenugreek seeds
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Salt to taste
Directions
- In a small skillet toast the fenugreek seeds till reddish brown. Cool and crush into a fine powder.
- Heat the sesame oil in the pan and saute the peeled kumquats till soft. when they’ve cooled slightly, make a slit in the fruits & scrape off the seeds with the help of a fork & the back of a paring knife. Avoid using your hands and try not to squish the fruits to a complete pulp. Discard the seeds & set the pulp aside
- Heat the same oil used to saute the kumquats, when near smoking add the mustard seeds to sputter. Add the red chili, fenugreek and asafetida powder. Add the kumquat, stir to combine well & remove from heat. Allow to cool completely before transferring into a dry glass container. Ideally the pickle should ‘rest’ for a day before serving.
