Spicy Kumquat Pickle
#KumquatPickle #KumquatRecipe #IndianPickle
Spicy Mixed Vegetable Achaar | Homemade Pickle | Indian Pickle | Mixed Pickle Recipe | Instant Achar
Spicy Mixed Vegetable Achaar | Homemade Pickle | Mixed Pickle Recipe | Instant pickle | Instant Achar
Pickles are one such recipe that is part of every Indian cuisine. Spicy, tangy, salty pickles are something to die for or live for... :)
Today I am going to show an instant vegetable pickle and how to store it.
#MixedVegetablePickle #Picklerecipe #Spicypickle #quickpickle #AcharRecipes #MixVegAchar #homecooking #mixedpicklerecipe
Ingredients
To Make Powder
Mustard Seeds - 1 Tbsp (Buy:
Fenugreek Seeds - 1 Tbsp (Buy:
To Make Vegetable Pickle
Cauliflower - chopped
Carrot - chopped
Blanched Lemon - chopped
Raw Mango - chopped
Green Chilli - 2 Nos chopped
Garlic
Finely Chopped Ginger
Salt - 1 Tbsp (Buy:
Chili Powder - 3 Tbsp (Buy:
Fenugreek Powder - 2 Tsp
Mustard Powder - 2 Tsp
Juice Of 2 Lemons
Oil - 2 Tbsp (Buy:
To Make Tempering
Oil - 2 Tbsp (Buy:
Mustard Seeds - 1/2 Tsp (Buy:
Red Chilli - 3 Nos (Buy:
Asafoetida Powder- 1/2 Tsp (Buy:
Method:
1. Roast the mustard seeds until they start crackling and keep it aside to cool.
2. Roast the fenugreek seeds until they change into darker color and release a nice aroma.
3. Take it out of the heat and keep it aside to cool.
4. Once the mustard and fenugreek have cooled down, grind them separately into fine powder.
5. Take the vegetables, starting with large piece of cauliflower cut into smaller pieces, a carrot cut into smaller pieces, blanched lemon cut into pieces, raw mango chopped into smaller pieces.
6. To this add green chillies cut into smaller pieces, cloves of garlic and finely chopped ginger.
7. Then add salt, chilli powder, freshly ground fenugreek powder and freshly ground mustard powder.
8. Mix everything.
9. Add the juice of lemon and oil. Mix everything.
10. For tempering, add oil to a pan.
11. Once it is hot, add mustard seeds, red chillies split and asafoetida powder.
12. Pour the tempered ingredients over the vegetables.
13. Mix everything thoroughly.
14. Instant vegetable pickle is ready.
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Kumquat chutney
Ok you guys this kumquat chutney is delicious. It’s simple to make so make it. Lol.
15  apricots diced
20 kumquat diced
1 shallot diced
3-4 garlic cloves minced
1 tbsp fresh grated ginger
4 tbsp or more of honey (if you want to use sugar then do just 4 tbsp. )
2 tbsp vinegar
1/2 tsp cumin
1 satranise
1-3 pinch of cayenne pepper (if you want heat)
1 1/2 tbsp avocado oil
Salt and pepper to taste
Cut up Apricot, Kumquat, onion, garlic, and grated ginger.
In a pot  add olive oil and brown onion until translucent then add ginger and garlic and cook a few more minutes then add honey and stir to combine. Add kumquat, apricot, vinegar, cumin, staranise, Cayenne pepper, salt and pepper. Cook until liquid is evaporated and starts to thicken. Let cool down and store in a jar and this will keep for a month. enjoy
#135 How to make a Kumquat pickle, with sweet and chilly version with an air fryer recipes
Chilly version:
Ingredients:
-25 Kumquat, 1 tsp salt, oil, & chilly powder,
-1/4 tsp turmeric powder, 2 pinches hing, (asafoetida), 1/4 tsp dry roasted methi powder
The cooking procedure:
1) Firstly clean the Kumquats and fry in the pan with half tsp oil for one min. Optional can fry in the air fryer too,
2) In the air fryer add the kumquats add the rest of the ingredients
3) Turn on the air fryer 180 degrees up to 15 min
4) After that it's ready, finally, add the dry roasted mustard seeds on top of the pickle,
Sweet version:
Ingredients:
-25 Kumquats
-cut into halve or use whole
-after fry measure roughly one bowl, add equal one bowl of jaggery, 1/4 tsp of salt
The cooking procedure:
1) Fry in the pan for up to one min, then add in the air fryer
2)Add the jaggery, salt, and 1 tsp of water, turn on the air fryer 180 degrees for up to 15 min,
3) This version will be with a bitter taste, sour, and tangy taste, if don't like a bitter taste, can avoid making this.
Spicy Kumquat Pickle is a hot, sweet, and sour pickle, that can be eaten with everything from scrambled eggs to biryani. Kumquats are the olive-sized citrus fruits of a hardy evergreen shrub that have tart flesh and a sweet and slightly bitter edible peel when ripe. The small fruits are excellent for pickled kumquats, kumquat achars, kumquat chutney, kumquat marmalade or preserved in sugar syrup. You may remove the pips when cutting the kumquats but this may destroy the fruit so I didn’t bother. I made a few adjustments to the original recipe and added turmeric and asafoetida.
I substituted fenugreek seeds, turmeric, and asafoetida for methi masala or achar masala.
spicy Kumquat pickle achar is a hot, sweet, and sour condiment that can be eaten with any meal and can be easily made at home using pantry staple spices.
Kumquat Marmalade Moroccan Style Recipe - CookingWithAlia - Episode 170
To view written recipe, click this link:
Today we are making Kumquat marmalade Moroccan style! flavored with Star Anise and Orange Blossom Water! Kumquats have been called the little gold gems of the citrus family. They are believed to be native to China. It is the only citrus fruit that can be eaten skin and all. The peel is the sweetest part and can be eaten separately. The pulp contains the seeds and juice, which is sour. When eaten together, you get a sweet and sour taste which is unlike anything else. The seeds, however, should not be eaten.
Sweet Kumquat/Golden Orange Pickle
Easy Sweet Kumquat Pickle
Ingredients:
• 4 Cups Of Kumquat's (Washed, rinsed & Dried)
• Some Hot Water
• 1 1/2 Cups Sugar ( Or According To Taste)
• 1/4 Cup Mustard Oil (Or Any Oil Of Choice)
• 2 Tbsp Chilli Powder
• 1 Tsp Mustard Seeds
• 3 Tbsp Salt
• 2 Tbsp Ready Pickle Mix
Method:
1. Take your kumquat's, add enough hot water to cover the kumquat's, cover it and let it rest for 30 minutes.
2. After 30 minutes, drain all the water and cut the kumquat's in half using a scissors or a sharp knife and put them in a dish. Repeat this until you have finished cutting up all the kumquat's.
3. Take your kumquat's, add sugar, salt and chilli powder and mix it well. Cover it and let it rest overnight.
4. In the morning, give the pickles a mix and it's time to dry them until the kumquat's are dry and the sugar syrup has thickened. If you have you kept your kumquat's in a plastic dish like me then transfer them in any metal dish or tray and dry them in the sun for 2 to 3 days for semi dried kumquat's or 4 to 5 days for fully dried . In the afternoon, bring it inside and cover it up. Repeat this process until the kumquat's are dry and all the syrup has dried up .
5. My kumquat's are dry and all my syrup has dried up, now its time to get the pickle ready.
6. Take the dried kumquat's, add pickle mix and mix it well. Put it aside while we get the tempering ready.
7. Put a small fry pan on medium heat, add oil and heat it.
8. Add asafoetida (Hing) and give it a quick mix. Add mustard seeds, give it a mix and cook it for 15 seconds. Turn the heat off and add it to the kumquat's and mix it well.
9. Sweet kumquat pickles are ready and you can store them in a glass jar and serve it with your favourite curries.
Enjoy.