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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KHAN Wali
[email protected]Overall, this chutney is a great way to use up loquats and it's a versatile condiment that can be used in a variety of dishes.
Sana Mohmmad
[email protected]The chutney is a bit runny. I would cook it for a bit longer next time to thicken it up.
Horror girl
[email protected]This chutney is a bit too sweet for my taste. I would reduce the amount of sugar next time.
Diamond Seller
[email protected]I love the versatility of this chutney. It's great on grilled chicken, fish, or even as a dipping sauce for spring rolls.
Ohenzuwa Allington
[email protected]This chutney is a great way to use up ripe loquats. It's also a nice change from the usual jams and jellies.
Jacob Braziel
[email protected]I added a bit of extra ginger and chili pepper to the chutney for a bit of extra heat. It turned out delicious!
Sabbir Traders
[email protected]I used a food processor to chop the loquats and it worked perfectly. The chutney has a nice smooth consistency.
subhan sarwar
[email protected]I followed the recipe exactly and the chutney turned out great! It has a nice balance of sweetness and tartness.
Chanda Ghising
[email protected]This chutney is easy to make and can be stored in the refrigerator for up to 2 weeks. It's a great make-ahead condiment that's perfect for busy weeknights.
Rao Umair
[email protected]I love the unique flavor of loquats in this chutney. It's a great way to use up these fruits when they're in season.
Steven payne
[email protected]This loquat chutney is a delightful blend of sweet, tart, and spicy flavors. It's perfect for adding a pop of flavor to grilled meats, roasted vegetables, or even as a spread for sandwiches.