Total Time
2hrs 30mins
Prep 1 hr
Cook 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.

Ingredients Nutrition


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


Most Helpful

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!

SJ Smith April 06, 2013

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.

Therapina 1291224 January 24, 2011

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.

Leggy Peggy December 17, 2010

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