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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific For Large Groups Sauces Chutneys Canning Condiments Etc Fruit Spring Vegan Vegetarian Dietary Gifts Seasonal Apples Tropical Fruit Number Of Servings Technique 4 Hours Or Less

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.

Steps

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 doesnt 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.

Ingredients

loquats, apples, dried apricots, gingerroot, mustard seeds, raw sugar, cider vinegar, salt, chilies