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.
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.