Loquat

This chutney is delicious with samosas, roast pork and curries, or with cheese on a sandwich.

Loquat chutney Recipe

Ingredients

650-700 grams loquats, washed (Top Green Production Fruit & Veg, Stalls 59-63, A Shed)
80 grams fresh ginger, grated (Top Green Production Fruit & Veg, Stalls 59-63, A Shed)
500ml water
500ml apple cider vinegar (Dianne’s Delights, Shop 43-46, Dairy Hall)
500 grams raw sugar (Nut Trek, Shop 55-56, Dairy Hall)
250 grams chopped apple (Top Green Production Fruit & Veg, Stalls 59-63, A Shed)
500 grams chopped mild onion (Top Green Production Fruit & Veg, Stalls 59-63, A Shed)
2 tsp Dijon mustard (The French Shop, Shop 1-2, Dairy Hall)
1 tbsp mustard seeds, crushed (Green Valley Spices, Stalls 36-40, B Shed)
1 tbsp molasses (Vic Market Organics, Stall 56, I Shed)
2 tsp salt flakes (Green Valley Spices, Stalls 36-40, B Shed)
1 tsp curry powder (Green Valley Spices, Stalls 36-40, B Shed)
¼ cup dried apricots, chopped (Nut Trek, Shop 55-56, Dairy Hall)
¼ sultanas (Nut Trek, Shop 55-56, Dairy Hall)

Method

Slice around loquats lengthwise with a sharp knife. Twist the halves in opposite directions to open, pop out the seeds and remove the seed membrane, then chop loquats into small pieces.

Combine all ingredients in a large pot and bring to the boil. Reduce to a simmer and cook, stirring occasionally, for 1.5 hours.

Transfer chutney to sterilised jars.