This versatile chutney is great as an addition to savory dishes such as eggs and avocado on toast or on a roast sandwich, but it will truly shine at your next gathering when you pair it with my easy homemade Tomato Sauce as a dipper for Sweet Potato Wedges as I do just about every night for entree!
Loquats were our new taste sensation last year. We discovered we had a tree on our new property that was fruiting. We had no idea what it was. It turned out to be a Loquat tree and it was loaded with fruit. They taste great, the seed is quite big so it's easy to remove and the taste is something between an apricot and a mango, so, as you can imagine divinely sweet and juicy. We were picking handfuls every afternoon and eating them straight from the tree. It was a bit of a competition with the birds but there were so many it really didn't matter.
I've added them to smoothies, made Jam, Kasundi, which is really an Indian chutney that I will also share with you later. I've got bags of dried loquats, frozen loquats, loquat and banana ice creams. We've had a great time and look forward to another harvest next year. At least we will know what it is and will look into how we can get the most from the tree as we where told that they were a bit small. None the less we were very happy with our first harvest.
The Chutney has been amazing. Not only have I mixed with my Tomato Sauce to dip our sweet potato chips in, I've also added it to the Savoury Cream Cheese as a dipper and we have it daily with our eggs and avocado on Luvinglife grain free bread. If you don't have or can't get Loquats I think the recipe would work well with Peaches or Nectarines.
Inspired by delicious.com.au
Makes: 2 large jar of about 1kg each.
• 2kg Loquats, chopped
• 1-2 apples, peeled, chopped – I used a red apple
• 2 large onions, chopped
• 150g sultanas
• 2 1/2 tablespoons apple cider vinegar
• 500g 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, sultanas, 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 ½ 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.
|Naturally sun-dried on the tree Loquats|