Loquat Chutney
photo by RonaNZ
- Ready In:
- 2hrs 30mins
- Ingredients:
- 9
- Yields:
-
2 1/2 litres
- Serves:
- 120
ingredients
- 650 g loquats (after removing stones)
- 4 large apples
- 300 g dried apricots
- 80 g gingerroot
- 4 tablespoons mustard seeds
- 500 g raw sugar
- 750 ml cider vinegar
- 2 teaspoons salt
- 2 teaspoons crushed chilies
directions
- Trim the stem and flower end of the loquats. Remove the stones and any membrane between the stones. The loquats brown a little on the cut edges but regain their colour when cooked. Loquats do not need to be peeled.
- Peel and cube the apples.
- Cut the apricots into strips.
- Peel and cut the ginger into julienne strips.
- Crush some of the mustard seeds to release the flavour but leave the majority whole.
- Put all the ingredients into a large pan and bring to the boil. Simmer for about an hour and a half until the apple is cooked to a pulp. Stir occasionally so that it doesn’t stick to the bottom of the pan.
- Heat some clean jars in a hot oven to sterilise them.
- Pour the hot chutney into hot jars. Put the lid on while still hot.
- Store in a cool dry place for up to 9 months.
- Opened jars should be kept in the fridge.
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Reviews
-
Wish I could give this 20 stars.The neighbours have a loquat tree and I used some of their bounty to make this recipe -- exactly as written. The fruit is now depleted, but I'll be there next year -- lurking to steal all the loquats and make this amazing recipe. I promise to share the results with lots of people. Thanks Rona, for posting an unusual and ever-so-delicious and interesting recipe.
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I love making chutney, so this recipe was definitely just waiting for me to grab! I did cut the recipe in half, & also used a little less than half of the indicated (very mild!) chilies! Made for a very tasty chutney, & one I'm happy to make again! [Tagged, made & reviewed as a recipenap in the Aus/NZ Special Recipe Swap #19]
RECIPE SUBMITTED BY
RonaNZ
United States
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