Salwaa’s Qumquats Atchar
This qumquat (kumquat) atchar or pickle recipe of mine requires no oil. The jam and vinegar ratio can be adjusted to your taste.
This is a very easy and flexible recipe for sweet and spicy qumquat atchar. In addition to the fruit, the recipe calls for apricot jam, vinegar, and seasonings.
Qumquats are delightful little citrus fruits with sweet skins and tart flesh. Here in Cape Town you can buy qumquats at your local supermarket or from the fruit vendors on the road from May until early November.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 10 years!
2 Tbsp alt
4 Tbsps atchar masala or methi masala
1 cup vinegar
2 Tbsp apricot jam
Wash or rinse qumquats thoroughly under running water.
Cut in half and remove the pips.
Add the cut qumquats into a pot.
Sprinkle with 2 tablespoons salt.
Give it a quick cook, about 5 minutes.
DON’T add any water.
Mix in 4 tablespoons atchar masala or methi masala
Cool and refrigerate overnight.
Next day boil a cup of vinegar add 2 tablespoons apricot jam and cook on low heat until jam is dissolved.
You can add more vinegar and jam if required. It all depends on your tastebuds.
Pour the vinegar mixture over the qumquats and mix well.
Allow to cool completely.
Refrigerate in an airtight container.
Consume within 4 weeks.
Posted on 18/05/2021, in Atchar / Pickle, Qumquat Atchar and tagged Atchar, Cape Malay, Qumquats, Salwaa’s Cape Malay Kitchen, Traditional Cape Malay Food. Bookmark the permalink. Leave a comment.
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