Loquat Chutney

Recipe by RonaNZ
READY IN: 2hrs 30mins
SERVES: 120
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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