Loquat Chutney aka. Mock Mango-Chutney
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Around the peninsula you'll quite often see tress with large green leaves, laden with small soft yellow fruit which resemble plums, or small apricots. These are Loquats or Japanese Plums (also known here as "Yeni Dunya", "Mushmala", and available at the market. They are delicious eaten raw off the tree, but their fruity sweetness makes them ideal to make a mango chutney substitute! |
Loquat Chutney aka. Mock Mango-Chutney
Makes 2-3 jars (around 750ml)
Ingredients:
- 325g stoned Loquats (removing the stones is a quick process). Loquats don't need to be peeled, but you may wish to remove the skins during reduction.
- 2 large Granny Smith apples, peeled and diced.
- 150g dried and sliced apricots, or raisins
- 40g gingerroot, cut into long slices (or a generous pinch of powdered ginger)
- 1 tablespoon of mustard seeds (lightly crushed)
- 350g sugar
- 375 ml vinegar
- 1 teaspoon salt
- 1 teaspoon crushed chili flakes
Method:
- 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. Stirring occasionally
- Towards the end of the cooking process, taste and add sugar, or extra spices if required.
- Pour the hot chutney into clean, hot jars. Put the jar lid on while still hot.
Once cooled, the chutney is ready to use immediately, however as if all chutneys, the flavour will improve with age, so try to leave it for a couple of months.