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    You are in: Home / Recipes / Loquat Chutney Recipe
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    Loquat Chutney

    Loquat Chutney. Photo by RonaNZ

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    1 hr

    1 hr 30 mins

    RonaNZ's Note:

    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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    Serves: 120



    Units: US | Metric


    1. 1
      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.
    2. 2
      Peel and cube the apples.
    3. 3
      Cut the apricots into strips.
    4. 4
      Peel and cut the ginger into julienne strips.
    5. 5
      Crush some of the mustard seeds to release the flavour but leave the majority whole.
    6. 6
      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.
    7. 7
      Heat some clean jars in a hot oven to sterilise them.
    8. 8
      Pour the hot chutney into hot jars. Put the lid on while still hot.
    9. 9
      Store in a cool dry place for up to 9 months.
    10. 10
      Opened jars should be kept in the fridge.

    Browse Our Top Chutneys Recipes

    Ratings & Reviews:

    • on April 06, 2013


      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!

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    • on January 24, 2011

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 17, 2010


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    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:


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