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dinstant loquat pickle stored in a glass jar
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5 from 1 vote

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.
Prep Time30 mins
Cook Time5 mins
Course: Pickle
Cuisine: Indian
Author: Madhavi


  • 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


  • 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.


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