Close Button

Loquat Chutney

Loquat Chutney

Cooking Time

Preparation Time : 60

Cook Time : 90

Total Time : 150


Serves 120

  • 650g loquats (after removing stones)

  • 4large apples

  • 300g dried apricots

  • 80g gingerroot

  • 4tablespoons mustard seeds

  • 500g raw sugar

  • 750ml cider vinegar

  • 2teaspoons salt

  • 2teaspoons crushed chilies


  • 01

    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.

  • 02

    Peel and cube the apples.

  • 03

    Cut the apricots into strips.

  • 04

    Peel and cut the ginger into julienne strips.

  • 05

    Crush some of the mustard seeds to release the flavour but leave the majority whole.

  • 06

    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.

  • 07

    Heat some clean jars in a hot oven to sterilise them.

  • 08

    Pour the hot chutney into hot jars. Put the lid on while still hot.

  • 09

    Store in a cool dry place for up to 9 months.

  • 10

    Opened jars should be kept in the fridge.



Please Login to comment

Link copied