Loquat Chutney Recipes

LOQUAT CHUTNEY

Steps:

• 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. 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.
• Heat some clean jars in a hot oven 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.

LOQUAT CHUTNEY

Steps:

• In a 2 quart saucepan, over medium heat, add olive oil, onions and garlic.
• Sauté for 2 - 3 minutes, until onions and garlic are fragrant.
• Add all remaining ingredients, except chives (or scallions). Simmer over medium / medium-low heat for 20 - 25 minutes.
• Taste and adjust seasonings if needed. (Add more sugar, salt, pepper, vinegar,etc.)
• Let chutney cool slightly, then add fresh chives or scallions and stir to combine.

LOQUAT CRUMBLE

Steps:

• Remove seeds and blossoms from loquats, cut in half, and place into a saucepan. Drizzle with lemon juice immediately to prevent fruit from turning brown. Cover skillet and heat over low-medium heat until loquats release their juices and come to a simmer, 12 to 15 minutes. Stir often.
• Whisk together sugar and cornstarch in a bowl and pour over the simmering loquats. Stir well until thoroughly combined and return to a simmer over low heat. Cook until filling has thickened, about 2 minutes. Remove from heat and let cool.
• Preheat the oven to 400 degrees F (200 degrees C).
• Heat a 9-inch cast-iron skillet in the for 5 minutes. Remove from oven and lightly coat with cooking spray. Transfer loquat filling to the skillet.
• Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour, brown sugar, vanilla extract, cinnamon, and salt in a bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle mixture over loquat filling.
• Place skillet on a sheet pan and bake in the preheated oven until filling is thick and bubbly and topping is browned, about 25 minutes. Remove from oven; let stand 20 minutes. Serve warm.