Qumquat Achaar

INGREDIENTS

1 kg qumquats, washed & cut in halves
1 ½ tablespoons Methi (Fenugreek) masala
1 ½ tablespoons fine red chillies
2 teaspoons sugar
1 ½ teaspoons dhana jeeru (cumin)
2 teaspoons English mustard
1 teaspoon apricot jam
1 teaspoon saumph

¾ cup vinegar
3 tablespoons corn flour
3 tablespoons sugar

2 Sliced green chillies
1 teaspoon mustard seeds
½ teaspoon sesame seeds
Handful of limry (curry leaves)

METHOD

Mix all the spices into the qumquats. Make a paste with the vinegar, corn flour & sugar and bring to a boil on medium heat. Whisk continuously to avoid lumps, until it becomes clear, smooth and glossy. For the vagaar, heat the mustard seeds in a pot in a little oil until they start to pop. Remove from heat and add the chillies, curry leaves and sesame seeds. Cover pot with a lid (to avoid making a mess!) and place back on the stove for about a minute. Add the paste and the vagaar into the qumquats and mix well.

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