A loquat is a fruit whose taste is something between an apricot and a mango, so, as you can imagine it is amazingly sweet and juicy. This simple chutney takes that sweetness and mixes it up with apples, golden raisins, savory tomatoes, and plenty of spices. Mix it up with ketchup and it's perfect for dipping chips in or it can be used on burgers, too.
Loquat Chutney [Vegan, Gluten-Free]
About 2 pounds
- 4.4 pounds loquats, chopped (see notes)
- 1-2 apples, peeled, chopped
- 2 large onions, chopped
- 1 cup golden raisins
- 2 1/2 tablespoons apple cider vinegar
- 2 1/2 cups coconut sugar
- 2 garlic cloves, finely chopped
- 1 tablespoon mustard powder
- 1 tablespoon mild curry powder
- 2 teaspoons whole black peppercorns
- Place tomatoes, apples, onions, golden raisins, vinegar, sugar, garlic, mustard, and curry powders with the peppercorns in a large saucepan with 1-2 tablespoons Himalayan salt.
- Stir over low heat until sugar dissolves, then increase to medium-high and bring to the boil.
- Reduce heat to medium-low and cook, stirring occasionally, for 1-1 1/2 hours until the ingredients have broken down and the mixture is thick. To test, press the back of a metal spoon into the mixture. If a pool of liquid forms in the spoon, cook for a little longer.
- Allow to cool slightly then gently blend to create a thick sauce making sure not to over do it and make it too smooth, you want it to have some chunks.
- Pour into sterilized jars, seal and store until needed.
If you don't have access to loquats, you can use peaches or nectarines.
- Tropical Fruits