Kumquat Pickles
Kumquat Pickles
Kumquats are small tart edible, orange-like fruits that are native to Southeast Asia. Though the citrus fruit resembles an orange in colour, it's actually about the size and shape of an olive.The seeds are edible as well, but if you don't want to eat them, cut the fruit in half and remove them with a knife. While the fruit is slightly sweet, the overwhelming flavour is distinctly citrusy.The kumquat's peel is surprisingly appetizing making it perfect for pickles. Kumquat's pickles are so quick and easy to do and if you like sweet and tangy flavours then this will become your absolute favourite pickle.I love having these pickles with my homemade spicy fish cakes.
Ingredients
- 1 Kg Kumquats Washed and Sliced Lengthwise
- Salt To Taste
- 1/4 Tsp Turmeric Powder
- 2 Tsps Chili Powder
- 4 Tbles Fenugreek Pickle Spice
- 11/2 Cups Water
- 1/4 Cup Corn Flour
- 11/4 Cups White Vinegar
- 1/2 Cup Sugar
- 1/2 Cup Smooth Apricot Jam
Tempering Mix
- 1/4 Cup Oil
- 1 Tbles Black Mustard Seeds
- 3 Fresh Green Chillies Sliced Lengthwise
- 5 Cloves Garlic Sliced
- Handful of Fresh Curry Leaves
Instructions
- Remove the green stem from the washed fruit and slice each kumquat in half lengthwise.
- Place all the cut kumquats into a large bowl and sprinkle over the salt, turmeric, chilli powder and pickle spice.
- Toss the fruit in the bowl to ensure the spices are distributed evenly and allow to it while you prepare the other items.
- Mix the corn flour and water together ensuring there are no lumps.
- In a large pot, bring the vinegar, sugar and apricot jam to a boil. Whisk continuously to avoid lumps, until it becomes clear, smooth and glossy.
- After 2-3 minutes, when the vinegar mixture has thickened and the corn flour is cooked, add the kumquats and cook for a further 2-3 minutes on low heat to allow the spices and vinegar mix to infuse before removing the pot from the heat.
Tempering the Spices
- Heat the oil in a large pot over medium high heat.
- When the oil starts to sizzle, add the mustard seeds, chillies, garlic and curry leaves then reduce the heat to medium.
- The mustard seeds will start to splutter so take care when tempering the spices.
- Make sure you remove the pot from the heat before the garlic turns brown or the spices burn.
- This process should take no more than 2-3 minutes.
- Add the tempering mixture to the kumquat and corn flour mixture and mix through with a spoon until it forms a thick coating.
- Allow the kumquat pickle to cool before decanting into jars.
- Enjoy with your favourite meats and curries.
Notes
The pickles will keep in the fridge for a few weeks.
Sometimes the pickle spice contains enough salt so that there will be no need to add any extra salt.
Tried this recipe?Let us know how it was!
