Loquat Chutney

"I discovered that the tree bearing fruit in my garden is a loquat tree. It’s under an oak tree so I imagine that it wasn’t planted there deliberately but was the result of seed transfer by a bird. I decided to make chutney from my unexpected bounty. I used a standard recipe for chutney as the basis but the astringent nature of the loquats made it too vinegary. After a bit of tweaking, this was my final recipe. I liked the way that the loquats kept their shape and the ginger, mustard seed and chilli are still visible so you can see the flavour as well as taste it."
 
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photo by RonaNZ photo by RonaNZ
photo by RonaNZ
photo by RonaNZ photo by RonaNZ
Ready In:
2hrs 30mins
Ingredients:
9
Yields:
2.5 litres
Serves:
120
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ingredients

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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

  1. I made this last year and we loved it! So, it's loquat season again and I find myself in the kitchen making up a batch. Excellent!
     
  2. This is such a good recipe and really yummy. My tree in my garden in Cyprus gave so much fruit this year I couldn't eat it all. So this was a real find. I made 2/3 the quantity and also reduced the amount of chilli by half like Sidney Mike. Everyone says its a winner.
     
  3. 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.
     
  4. 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]
     
  5. I never had loquats before, but i have to say that in this recipe they were quite good. I felt the ingredients went really well together. I didn't jar them, but I did put them in a container, so some of the work was cut down a bit.
     
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