Instant Loquat Pickle (Indian)

Instant pickle made with fresh Loquat. This sweet and tangy fruit seasoned with mustard and fenugreek seeds makes for a perfect side dish to eat with dal or curd rice.

What is Loquat fruit?

Loquat is a fruit native to china and is also known as Chinese Plum. Oval in shape with a pale yellow skin, loquat is a sweet and slightly tangy fruit.

We have a huge tree in our yard and every year in Spring, I look forward to enjoying this fruit.

In addition to eating the fruit by itself, we make jam, pickle, curry with it. Today I am sharing an Indian style instant pickle made with Loquat. The sweet and sour combination of loquat with the Indian spices goes very well in this pickle.

How to make Loquat Pickle ( step by step pics) –

Wash the loquat, and let them dry for n hour. You can also use a clean kitchen towel to wipe any moisture on the fruit. clit them in the middle and remove the seeds. Cut the loquat to long wedges and transfer it to a bowl.(cutting loquat takes lot of time and patience, but worth it)

1 – In a pan, add the fenugreek seeds and toast for 45 seconds to a minute, till light brown. Remove and set a side.

2 – In the same pan add the mustard seeds and let them pop.

3 – Once all the mustard pops, transfer it to a mortar with fenugreek seeds and grind to a fine powder.

4 – In a pan, heat 3 tsps of oil and add half tea spoon of mustard seeds/. Let the mustard pop and then add the asafoetida. Remove and set a side.

5 – In a large bow, add the cut loquat, red chili powder, salt, mustard-fenigreek powder and the tempering. Give a mix and let rest for one hour.

7- Mix again, check for seasoning and adjust salt and red chili powder. Set a side for another 30 minutes and the loquat pickle is ready to be served.

Store the loquat pickle in the refrigerator for up to a week.

Serving Suggestions – This instant loquat pickle can be eaten as a side with rice and dal or enjoy with yogurt rice.

More Instant Pickles-

Instant Green Apple Pickle

Instant Mango Pickle

Easy Tomato Pickle

Cranberry Pickle

More Loquat Recipes –

Potato Loquat Curry

Loquat Smoothie

If you tried this recipe, don’t forget to give a star rating below. For more recipes and to see what’s cooking in my kitchen, follow me on Facebook, Pinterest and Instagram.

Instant Loquat Pickle

Instant Indian Loquat pickle made with fresh loquat fruit, mustard seeds, fenugreek and red chili powder. Serve with yogurt rice and dal.

5 from 1 vote

Print Pin Rate

Course: Pickle

Cuisine: Indian

Prep Time: 30 minutes

Cook Time: 5 minutes

Author: Madhavi

Ingredients

• 3 cups loquat, washed seeds removed
• 1 tsp fenugreek seeds
• 2 tsp mustard seeds
• 1 tsp red chili powder or to taste
• 1 tsp salt or to taste
• 2 tsp oil
• 1/2 tsp mustard seeds
• 2 pinches of asafoetida

Instructions

• Wash the loquat, and let them dry for n hour. You can also use a clean kitchen towel to wipe any moisture on the fruit. clit them in the middle and remove the seeds. Cut the loquat to long wedges and transfer it to a bowl.
• In a pan, add the fenugreek seeds and toast for 45 seconds to a minute, till light brown. Remove and set a side.
• In the same pan add the mustard seeds and let them pop.
• Once all the mustard pops, transfer it to a mortar with fenugreek seeds and grind to a fine powder.
• In a pan, heat 3 tsps of oil and add half tea spoon of mustard seeds/. Let the mustard pop and then add the asafoetida. Remove and set a side.
•  In a large bow, add the cut loquat, red chili powder, salt, mustard-fenigreek powder and the tempering. Give a mix and let rest for one hour.
• Mix again, check for seasoning and adjust salt and red chili powder. Set a side for another 30 minutes and the loquat pickle is ready to be served.
• Loquat pickle can be eaten as a side with rice and dal or enjoy with yogurt rice.

Notes

You can peel the skin of the loquat before making the pickle.  I did not peel the skin.

Tried this Recipe? Pin it for Later!Mention @MadhusEverydayIndian or tag #MadhusEverydayIndian!