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.
Provided by RonaNZ
Categories Chutneys
Time 2h30m
Yield 2 1/2 litres, 120 serving(s)
Number Of Ingredients 9
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 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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Ma Mamun
[email protected]I love the bright color of this chutney. It makes it so appealing.
Rafi Llah
[email protected]This chutney is the perfect addition to a cheese plate. It's also great with grilled meats or fish.
Plague Doctor Muffin
[email protected]I've never made chutney before, but this recipe was so easy to follow. It turned out great and I'm so happy with it!
GAMEN AZHAR a2
[email protected]This chutney is a bit too spicy for my taste, but I still enjoyed it. I think I'll try using less red pepper flakes next time.
Priscillia Emmanuel
[email protected]I'm so glad I found this recipe! It's a delicious and easy way to enjoy loquats.
MD: Akram Hussen
[email protected]This chutney is a great make-ahead condiment. It keeps well in the refrigerator for up to two weeks.
Familia Garaguso
[email protected]I love how versatile this chutney is. I've used it with chicken, fish, and even vegetables. It's always a hit!
Ryan Mcbride
[email protected]This chutney is a bit too runny for my taste. I think I'll try cooking it for a little longer next time.
Gariann Mairs
[email protected]I'm not a huge fan of loquats, but I actually really enjoyed this chutney. It's a great way to use up a fruit that I wouldn't normally eat.
Musa Fofanah
[email protected]I love the addition of ginger and red pepper flakes in this chutney. It gives it a nice kick!
Sonya Taylor
[email protected]This is a great recipe for beginners. It's easy to follow and the chutney turns out delicious.
Hridoy Ahmed6650
[email protected]I followed the recipe exactly and my chutney turned out great! It's the perfect balance of sweet and sour.
caleb james
[email protected]This chutney is a bit too sweet for my taste, but it's still very good. I think I'll try reducing the amount of sugar next time.
Naomi Sunmola
[email protected]I've never had loquat chutney before, but I'm definitely a fan now! It's so flavorful and goes well with so many different things.
A .S video
[email protected]This chutney is a great way to use up loquats when they're in season. It's also a delicious and versatile condiment that can be used with a variety of dishes.
MOH'D JABIR
[email protected]I love the unique flavor of loquats, and this chutney is a great way to enjoy them. It's also very easy to make, which is a bonus.
Okeke Chidimma
[email protected]This loquat chutney is an absolute delight! The sweet and tart flavors are perfectly balanced, and the spices add a wonderful depth of flavor. I served it with grilled chicken and it was a hit!