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.