Posts Tagged‘malaysian’

Kumquat Atchar (Spicy Pickle)

by KitchenRebel on April 21, 2014

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Kumquats or cumquats [kuhm-kwat] are citrus fruits originally from China and found all over the world. They look like little oval shaped oranges, about the size of a large olive.

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Unlike other citrus fruits kumquats are eaten with the peel on.  Kumquats have many health benefits, they contains  antioxidants Vitamin A, Vitamin C, Vitamin E, improves immune system, anti aging, healthy hair and nails, inflammation.

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Kumquat Atchar or Pickle brings back childhood memories. A spicy tangy tart pickle, wonderful with curries, stews, rice and bread. When I was a kid Atchar and polony (bologna sausage) sandwiches were my favourite.

My Aunty Marg was famous for her Kumquat Atchar..and she was one of those people who didn’t share recipes. She was also famous for her caustic ways and backhanded compliments. This turned out way better than I expected, that ole bitch woulda been pissed lol

Complex flavours, but so easy to make. I see why Aunty Marg didn’t want to share her recipe, its so easy anyone can do it, and its so impressive.

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This recipe calls for Asafoetida powder, an ingredient often used in Indian vegetarian dishes.

Asafoetida powder [ah-sah-FEH-teh-dah] also known as Hing (devil’s dung), or food of the gods (foetida) is a powdered gum resin. Yes you read that right, devils dung, its a little stinky. But don’t let that deter you, when you heat Asafoetida powder in oil it becomes aromatic and smells like onions/leeks and garlic. A little goes a long way. Look for it in Indian or health food stores.

I think its so exciting when spices don’t taste the way they smell, cooking magic happens when you add heat.

ingredients

About 20 Kumquats

1/4 cup sesame oil

1/4 teaspoon mustard seed

2-3 Curry Leaves

2-3 Bay Leaves

1/2 teaspoon Red chili flakes

1/4 teaspoon Asafetida

1/2 – 1 teaspoon chili powder

1/2 teaspoon Tumeric powder

1/2 teaspoon salt

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instructions

  1. Wash Kumquats and cut in half
  2. In a small pan, over medium heat, heat oil and add mustard seeds. Fry until the mustard seeds start to sizzle and pop
  3. Add curry leaves, bay leaves and red chili flakes, Stir fry for a few seconds
  4. Add chili powder, turmeric, salt and kumquats. Mix through and cook for 5 – 10 minutes until the kumquats are tender
  5. Cool and store in an air tight container in fridge. While you can eat it immediately, it will taste better with some time to sit and let the flavours develop. Properly stored pickle will keep for 2-3 weeks.

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Kumquats have been called “the little golden gems of the citrus family” Affordable, tasty and packed with health benefits. Next time you see these golden citrus gems given them a try.

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