The credit for the inspiration behind this recipe goes to Ms. Ammini Ramachandran, author of the cookbook 'Grains, Greens & Grated Coconut. This book is somewhat akin to my security blanket, I turn to the recipes when I want to make something for dinner that reminds me of my late mom, but never got around to learning them from her!.. One of the condiments in the book is a recipe for Naranga Curry, a quick condiment made with Sauteed Meyer lemons.. When cravings set in, There simply is no time to shop for ingredients, I substituted with Kumquats and the appropriate alterations in the proportion of the ingredients with Ms. Ramachandran's full blessings. The pickle does not keep very well which is why the quantity made is small. Refrigerate for about a week to 10 days.

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