Recipe credit: Creative cooking recipe book by Mariam Jadwat Omar
Picture credit: Fatima Asif Latif
Bismillah hir Rahman nir Raheem
1 kg kumquats
1 tablespoon chilli powder
1 & ½ teaspoon salt
2 tablespoon Methi (Fenugreek) masala
½ cup tomato sauce
1 cup sugar
1 cup white vinegar
Vagaar (tempering) ingredients:
¼ cup oil
¼ cup curry leaves
6 cloves garlic finely chopped
1 teaspoon mustard seeds
1 teaspoon sesame seeds
1. Combine kumquats, chilli powder, salt, methie masala & tomato sauce in a mixing bowl.
2. Boil sugar and vinegar together until sugar dissolves and mixture is slightly thickened. Add to kumquats.
3. Combine tempering ingredients in a frying pan and braise until mustard seeds start to pop. Add to kumquats and mix well.
Makes about 3 cups
I omitted the tomato sauce.