Pickles are a must have in most Indian homes and proudly occupy a special place in the kitchen shelves. Only small portions of these are served and consumed at meal times, because they are usually spicy and rich in oil.
Pickles can be made from variety of different vegetables and fruits. Pickles can be preserved for weeks or months depending upon the natural preservatives used in it. Antimicrobial herbs and spices such as mustard seeds, cloves, garlic are natural preservatives. Adding salt brings out the excess water.
Decided to make the pickles from the calamansis that i brought back home from my visit to my sister-in-law’s home and her beautiful garden.
There I go again, the second post using the same citrus, the calamansi. This citrus is a smaller version of the regular orange but with a very sour taste similar to lemons. The calamansi /kalamansi/calamondin is widely grown in Southeast Asia particularly in the Philippines.
Calamansi or kalamansi or calamondin (as known in the U.S.) is believed to be a cross between a kumquat (oral or round-shaped, smooth skinned, small oranges with sweet rind) and the mandarin oranges.
Adding the roasted and powdered mustard and fenugreek seeds not only give out their aroma but help in cutting the tanginess of the calamansis.