How To make Spicy Kumquat Relish
2 c (about 10 ounces) kumquats,
-sliced crosswise 1/2 c Dried apple chips
2 tb Thinly sliced crystallized
-ginger 3/4 c Brown sugar
2 tb Honey
1/4 ts Ground allspice
2 tb Cider vinegar
1/4 c Golden raisins
1/4 ts Dried red pepper flakes
1/2 c Coarsely chopped dried
-apricots This recipe is designed for a 1-quart Crockette crock pot. If you want to double or triple the recipe and cook it in a larger crock pot, make sure the pot is half full. In 1-quart Crock-Ette crock pot, combine all ingredients. Cover and cook on LOW for 8 to 9 hours. Cool; serve as an accompaniment to pork or chicken. Yield: about 2 cups One tbs contains: 44 cal., 0 prot.,12 g carb.,0 fat, 0 chol., 5 mg sodium.
How To make Spicy Kumquat Relish's Videos
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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Making Kumquat pickle in 2 ways - Sweet and sour and Kumquat pickle
Hi all
While we were in the stores over the weekend we saw a lovely bag of kumquats on the shelves so we decided to get 1kg and pickle them!
This is a much requested recipe as well as a seasonal use of the fruit.
Ingredients
1 kg Kumquats, divided into 2 500g portions
Sweet and Sour Kumquats
500g Kumquats
For the syrup:
2 cups white spirit vinegar
1/2 cup sugar
grind of slat
2 tbs maizena (corn flour) dissolved in 1/2 cup water
For braising
1 tbs oil
1 tsp mustard seeds
1 dried chillie, broken up
1 tbs pure chillie powder
1 tbs pickle masala
Kumquat Pickle
500g Kumquats
Soak overnight with
1 level tsp fine salt
1 level tsp sugar
2 cups white spirit vinegar
2 tbs pickle masala
1 tbs pure chillie powder
3 cloves garlic, sliced
1 cup oil
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Instant Kumquat Pickle (Indian Style)
Kumquat pickle
Video tutorial
HI Spice Kumquat Hot Sauce Review
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#146 How to make a Kumquat pickles
Ingredients:
-1/2 kg Kumquats
-required salt, chilly powder, 1/4 tsp of each dry roasted methi powder, asafetida powder, turmeric powder, dry roasted mustard seeds, fresh green or red chilies, and few garlic pieces.
The preparation
1) clean the kumquats and cut them into pieces,
2) Add the above ingredients in the bowl chopped Kumquats and leave it for 3 to 5 days.
3) After 5 days mix well, ready to serve with a side dish for rice
One of the ways I make eating healthy and delicious easier is by having some of my favorite ingredients ready at my fingertips. That means keeping some of my most used items prepared and ready to go in the fridge. For me, that includes pickled vegetables, like these quick and easy pickled kumquats. If you’re not familiar with kumquats, let’s get you acquainted. Kumquats are considered to be the little golden gem of this citrus family. They are the only fruit in the citrus family that can be eaten whole; seeds, skin, and all. The skin has a sweet note, while the flesh tends to be a little sour. When eaten whole, they provide a bright sweet & sour balance. By pickling these little golden gems you bring out their natural sweetness and highlight their sour notes. It brings out all of their already delicious, natural flavors. If you’ve never “pickled” before, this is a really easy way to give it a try.