1/2 Photos of Loquat Chutney
2 hrs 30 mins
1 hr 30 mins
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.
My Private Note
Units: US | Metric
- 1Trim 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.
- 2Peel and cube the apples.
- 3Cut the apricots into strips.
- 4Peel and cut the ginger into julienne strips.
- 5Crush some of the mustard seeds to release the flavour but leave the majority whole.
- 6Put 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.
- 7Heat some clean jars in a hot oven to sterilise them.
- 8Pour the hot chutney into hot jars. Put the lid on while still hot.
- 9Store in a cool dry place for up to 9 months.
- 10Opened jars should be kept in the fridge.
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Nutritional Facts for Loquat Chutney
Serving Size: 1 (21 g)
Servings Per Recipe: 120
- Amount Per Serving
- % Daily Value
- Calories 28.9
- Calories from Fat 0
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 39.5 mg
- Total Carbohydrate 7.0 g
- Dietary Fiber 0.4 g
- Sugars 6.3 g
- Protein 0.1 g
The following items or measurements are not included: