2kg kumquats (rinsed, sliced into thirds, seeds removed)2 tablespoon salt1 tablespoon mild Kashmiri chilli powder6 tablespoon Methi (Fenugreek) masala (pickle spice)375ml bottle white vinegar6 tablespoon maizena (corn flour) (corn flour)450g tin apricot jam2 cups ordinary sugar Vagaar-½ cup oil4-6 cloves garlic (thinly slivered)2 tablespoon tal (sesame seeds) (sesame seeds)1 teaspoon rai (black mustard seeds)4 green chillies (slit from tip but attached to stem)2 stems curry leaves
1. Sprinkle salt, chilli powder and Methi (Fenugreek) masala onto the kumquats.2. Toss and leave aside.3. In a deep thick based pot, add in vinegar, sugar, jam and maizena (corn flour) and bring to a boil.4. Boil till the syrup has thickened, then add the kumquats in.5. Remove pot from heat and leave aside.6. Place a frying pan with oil on the heat.7. Temper seeds, garlic, chillies and curry leaves.8. Pour this over the syrup mixture.9. Mix well and allow to cool.10. Store in airtight jars in refrigerator or in airtight containers to store in the freezer.