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Loquat Chutney

Submitted by: ruthmarie on June 9, 2012
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Loquat Chutney

We love this chutney generously dolloped on grilled beef burgers with sharp Cheddar cheese, but it is equally lovely on roasted or grilled meats. I’ve lost the original attribute plus the recipe has evolved over the years.

Difficulty: Easy

Servings: Variable by jar size & amount of fruit


1-1/2 lbs loquats
1 lb red onion, one large globe finely chopped
1/2 lb apples, one large Granny Smith finely chopped
1 lb light brown sugar (2-1/4 cup)
2 teaspoons dry mustard
2 teaspoons sea salt
1/2 teaspoon coriander
1/2 teaspoon turmeric
1/4 teaspoon cumin
dash of cayenne to taste
1 tablespoon mustard seeds
2 tablespoons fresh julienned ginger
OR 4 teaspoons ground ginger
1 cup red wine vinegar
1-12 oz can condensed apple juice
1/3 cup raisins or currants


Loquats, just ripe and not mushy, are washed, de-seeded and cut into small pieces. Wear gloves as loquats WILL stain your fingers. I determined weight after chopping, so start with at least 3 lbs of loquats or feel free to add chopped apricots or figs (yum!) to equal weight required. The recipe is marvelously flexible as to the fruit. If loquats are not available, this recipe works well with all apricots although you’ll find mixing fruits quite interesting.

Put all the ingredients in a large open pot and bring to a boil. Cook gently until soft and thick, about 1 to 1-1/2 hours, stirring regularly towards the end to prevent the chutney from sticking or burning. Using 4 to 8 oz jars with a 1/4 inch headspace, process sealed jars for 10 minutes in a boiling water bath. Remove the jars from bath and let cool in a draft-free place overnight. Store in a cool dark place for 9 months, although the jars rarely last that long in our house.

Categories: Boiling Water Bath, BWB Condiments, BWB Jams, Jellies, Butters & Preserves, Preserving

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