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Home » Pickle & Chutney & Dips » Instant Loquat Pickle (Indian)

Instant Loquat Pickle (Indian)

Published: Apr 22, 2020 · Modified: May 4, 2020

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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.

dinstant loquat pickle stored in a glass jar

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.

loquat fruit on a tree

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)

cut loquat

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.

loquat pickle making

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.

fresh loquat pickle stored in a glass bowl

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.

loquat pickle with curd 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.

dinstant loquat pickle stored in a glass jar

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
  • ½ 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.
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Hello there, I am Madhavi, welcome to my blog! I share vegetarian, dairy and egg recipes from India and around the world. Hope you enjoy my recipes and Happy Browsing!

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