Kumquat Achaar

500g Kumquat Achaar (Pickle)

Recipe - Tasneem S - Tweaked Family Recipe

Step 1: Prep the Kumquats

Soak and wash your kumquats with bicarbonate of soda.

Rinse thoroughly

Cut lengthwise in halves or quarters - depending on how you enjoy them.

Step 2: Spice Mix

In a bowl,

2 tbsp Methi Masala (add more if you like it spicier 🌶️, or 1 tbsp for milder heat)

1 tbsp Coarse Dhana (coriander powder)

1 tbsp Mayonnaise

1 tbsp Golden Syrup (you can also mix Sidr honey with golden syrup for a richer flavour)

¼ cup Oil

About 3 tbsp Mustard Sauce (adjust for tanginess)

Step 3 - Sauce Base

In a small pot, add:

1 cup Vinegar

¼ cup Maizena (cornflour)

½ cup Sugar

Bring this mixture to a gentle boil

Stir continuously until the sauce thickens and reaches a glossy, almost Vaseline-like consistency.

Step 4 - Combine & Adjust

Gradually fold the thickened sauce into your kumquat mixture - a little at a time until you reach your desired consistency.

Step 5: The Finishing Touch (Vagaar / Tadka)

In a small pan, heat some oil and add:

Mustard seeds

Green chillies (optional)

Curry leaves

Once they begin to splutter and release their aroma, pour the hot vagaar over your kumquat achaar and mix gently.

Serve

Store in an airtight jar and refrigerate.

💛 Tip: Always taste as you go balance your sweet, spicy, and tangy flavours until it’s just right for you.