Recipe by RonaNZ
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.
- 650 g loquats (after removing stones)
- 4 large apples
- 300 g dried apricots
- 80 g gingerroot
- 4 tablespoons mustard seeds
- 500 g raw sugar
- 750 ml cider vinegar
- 2 teaspoons salt
- 2 teaspoons crushed chilies
Directions See How It's Made
- 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.