Loquat Chutney Recipe

How to Make Loquat Chutney

1. Trim the stems and flower ends from 1 pound of loquats.
2. Remove the stones and any membrane between the stones from the loquats.
3. (Note: Loquats may brown slightly on the cut edges but will regain their color during cooking. Peeling is unnecessary.)
4. Peel and cube 1 medium apple (about 1 cup).
5. Cut 1/2 cup dried apricots into strips.
6. Peel and finely julienne 1-inch piece of fresh ginger.
7. Crush 1 teaspoon of mustard seeds; leave the remaining 1 tablespoon whole.
8. Finely chop 1-2 fresh red chilies (adjust to your spice preference).
9. In a large pan, combine the loquats, apple, apricots, ginger, mustard seeds, chilies, 1 cup white vinegar, 1 cup brown sugar, and 1/2 teaspoon salt.
10. Bring the mixture to a boil over medium-high heat.
11. Reduce heat to low, and simmer gently for approximately 1 hour and 30 minutes, or until the apple is soft and pulpy, stirring occasionally to prevent sticking.
12. Preheat oven to 200°F (93°C). Place clean, sterilized jars in the oven to warm.
13. Carefully pour the hot chutney into the warm jars, leaving about 1/4 inch of headspace.
14. Seal the jars immediately while still hot.
15. Let the jars cool completely. You should hear a 'pop' as the jars seal.
16. Store in a cool, dry place for up to 9 months. Refrigerate after opening.