The husband goes for a haircut and comes back with a bagful of the smallest and cutest looking mandarins. My 14-month old would love these. We bought them one time before and he absolutely adored them. He can peel off the skin with his little fingers and eat them. The end result was a very sticky, but very happy toddler. When the little one woke up I opened the bag and handed a mandarin to him. Except he poked it a bit, tried to bite it and then threw it away. Strange. The little one has yet to meet a fruit that he has not loved. That’s right, any fruit, any shape, sweet or sour, chewy, juicy he loves them all. This is a first.
When I picked up the discarded fruit and tried to peel it, the peel would not come off. I looked closer and all the little fruits were oblong, did not have the mandarin-y shape to them. I cut one open and it was different inside. It tasted a little tart, a little sweet and I was eating the whole fruit skin and all. Obviously this was no mandarin.
The husband is sticking to his story. Tiny mandarins they are. Right. May be he read the label on the one next to these sweet tart ones. But mandarins they are not.
No I am not being uncharitable toward the husband. But his history with strange unknown fruit/veggie makes me think otherwise. A few years ago when he was based in New York, my husband and his friend M, picked up a durian thinking it was a variation of jackfruit. Yes. M took it home. I can only imagine the *stink* that must have pervaded her house. I hear there was a lot of name calling by the two friends. And M stayed at her sister’s for the night while the house got rid of the smell.
So what could this be? I munched on a few. I remembered having tasted a kumquat dish a long while back while visiting friends in Alabama. But I had never seen the fruit before. But Google gods confirmed my doubts. My taste association was bang on. Kumquat it was.
So the next day I decide to dress up the kumquats with some ginger, green chiles and curry leaves and sass it up with some panch phutana. Panch phutana (equal parts mustard, cumin, fenugreek, fennel and nigella seeds) pairs well with almost anything.
Kumquat khatta
Kumquat khatta or chutney
Heat 1 tbsp oilWhen smoking hot, add
1 tsp panch phutana
Let the seeds come to a sizzle before adding
1 tbsp grated fresh ginger
4-5 green chile
1 sprig curry leaves
Move everything around for 3-4 minutes
Add
1 lb quartered and deseeded kumquat
Add a pinch of turmeric
and salt to taste
Lower the heat. Cover the pan and let it simmer away for 5 minutes.
Now add half a cup of water. Let it all come together and cook for 5-7 more minutes. The water will have dried up by now. And the fruit would be soft and cooked through. One thing I loved about kumquats is they retained their shape after cooking.
We had ours with aloo parathas.