Loquat Chutney Recipes

LOQUAT CHUTNEY

Loquat Chutney image

This sweet and sour condiment makes a delicious bruschetta topping and also pairs nicely with chicken or pork.

Provided by Cheryl Bennett

Time 30m

Number Of Ingredients 15

Ingredients

1 cup loquats, blossom end removed, seeded and quartered
1 tbsp. olive oil
1/2 cup onion, diced
2 cloves garlic, minced
1/4 cup dried cranberries
1/4 cup dried apricots, sliced
2 tbsp. golden raisins
1 medium apple, peeled and diced
1 tbsp. grated ginger
1 tbsp. whole grain mustard
1 tbsp. brown sugar
1/2 cup apple cider vinegar
1 tsp. salt
1/2 tsp. black pepper
1 tbsp. fresh chives or scallions

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.

Nutrition Facts : Calories 23 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 105 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

LOQUAT JAM

Loquat Jam image

Loquat trees are all over Southern California where I live, yet are often overlooked. The loquats make a wonderfully fragrant jam and are worth harvesting! If you have a loquat tree, wait until the loquats are yellow before picking. Once the jam cooks long enough, the loquats turn a lovely orange-pink color. This is wonderful on buttered toast, but my favorite way to enjoy it is with some salty cheese.

Provided by Diana Moutsopoulos

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 5h5m

Yield 8

Number Of Ingredients 3

Ingredients

4 cups pitted and halved loquats
2 cups white sugar
2 tablespoons lemon juice

Steps:

Combine loquats and sugar in a nonreactive saucepan. Let sit at room temperature, stirring occasionally, until loquats macerate and release their juices, about 3 hours.
Inspect two 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water. Place a couple of small plates in the freezer.
Bring loquats to a boil over medium heat. Reduce heat and simmer until thickened, 30 to 40 minutes. Remove from heat and let cool.
Blend fully or partially with an immersion blender, depending on how chunky you prefer your jam to be. Return pureed loquats to the stove and bring to a boil. Stir in lemon juice and remove from heat.
Test to make sure the jam is set by dropping a small amount of jam onto a frozen plate. Push with your finger; jam is ready when it wrinkles. If it's still runny, bring back to a boil and simmer for an additional 5 minutes, then test again.
Ladle the hot jam into the sterilized jars and seal. Allow to cool to room temperature and store in the refrigerator.

Nutrition Facts : Calories 229.5 calories, Carbohydrate 59.4 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.3 g, Sodium 0.8 mg, Sugar 50 g

LOQUAT CHUTNEY

Loquat Chutney image

I discovered that the tree bearing fruit in my garden is a loquat tree. It's under an oak tree so I imagine that it wasn't planted there deliberately but was the result of seed transfer by a bird. I decided to make chutney from my unexpected bounty. I used a standard recipe for chutney as the basis but the astringent nature of the loquats made it too vinegary. After a bit of tweaking, this was my final recipe. I liked the way that the loquats kept their shape and the ginger, mustard seed and chilli are still visible so you can see the flavour as well as taste it.

Provided by RonaNZ

Categories Chutneys

Time 2h30m

Yield 2 1/2 litres, 120 serving(s)

Number Of Ingredients 9

Ingredients

650 g loquats (after removing stones)
4 large apples
300 g dried apricots
80 g gingerroot
4 tablespoons mustard seeds
500 g raw sugar
750 ml cider vinegar
2 teaspoons salt
2 teaspoons crushed chilies

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.

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