Kumquat pickle - spicy

Ingredients

• Kumquats, around 15.
• Sesame oil, ¼ cup.
• Mustard seeds, ¼ teaspoon,
• Red chilies, 2.
• Curry leaves, a few.
• Chili powder, ½ teaspoon to 1 teaspoon depending upon preferred heat level.
• Asafetida, a pinch.
• Salt, ½ teaspoon.

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Preparation

• Wash the kumquats well and cut them into halves or quarters . Heat a pan with the sesame oil. Add the mustard seeds and let it splutter.
• Add the curry leaves and red chilies along with the asafetida and fry for a few seconds.
• Then add the chili powder and salt and let it fry in the oil for 203 seconds. Add the kumquats now and mix everything well.
• Keep cooking under low flame for 5-10 minutes until the kumquats are soft.
  
• Let it cool and transfer to an airtight container.

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