Kumquat Relish – a delicious recipe with Kumquats, Sesame oil, black mustard seeds, Red Chili powder, Asafetida Powder, turmeric powder. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In a small skillet toast the fenugreek seeds till reddish brown. Cool and crush into a fine powder.
2
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
3
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.
135
kcal
Calories
15
g
Fat
1
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup Peeled Kumquats (seeds & all), 1/4 cup Sesame oil (the light colored type made with untoasted seeds), 1 teaspoon black mustard seeds, 1-2 teaspoons Red Chili powder (adjust as per personal taste), and more.
Yes, Kumquat Relish falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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