Loquat and Ginger Chutney

Loquat & Ginger Chutney

Delicious as a condiment with curries, snacks and cheese...


Serving 2.5L or 5 Jam Jars

650g loquats (after removing stones)
4 large cooking apples
300g dried apricots
100g ginger root
3 tablespoons mustard seeds
500g Brown sugar
675ml cider vinegar
1.5 teaspoons salt
1.5 teaspoons crushed chilies


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. Then 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 and let the liquid reduce.
Place jars in a pan of water and bring to the boil 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.

Adapted from Rona’s recipe

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