Kumquat Relish

• 1 cup Peeled Kumquats (seeds & all)
• 1/4 cup Sesame oil (the light colored type made with untoasted seeds)
• 1 teaspoon black mustard seeds
• 1-2 teaspoons Red Chili powder (adjust as per personal taste)
• 1/4 teaspoon Asafetida Powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon Fenugreek seeds
• Salt to taste

1. In a small skillet toast the fenugreek seeds till reddish brown. Cool and crush into a fine powder.
2. Heat the sesame oil in the pan and saute the peeled kumquats till soft. when they've cooled slightly, make a slit in the fruits & scrape off the seeds with the help of a fork & the back of a paring knife. Avoid using your hands and try not to squish the fruits to a complete pulp. Discard the seeds & set the pulp aside
3. Heat the same oil used to saute the kumquats, when near smoking add the mustard seeds to sputter. Add the red chili, fenugreek and asafetida powder. Add the kumquat, stir to combine well & remove from heat. Allow to cool completely before transferring into a dry glass container. Ideally the pickle should 'rest' for a day before serving.

kumquats, sesame oil, black mustard seeds, red chili powder, asafetida powder, turmeric powder, fenugreek seeds, salt

Taken from food52.com/recipes/15616-kumquat-relish (may not work)