Loquat Chutney

1. 1

   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.

2. 2

   Peel and cube the apples.

3. 3

   Cut the apricots into strips.

4. 4

   Peel and cut the ginger into julienne strips.

5. 5

   Crush some of the mustard seeds to release the flavour but leave the majority whole.

6. 6

   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.

7. 7

   Heat some clean jars in a hot oven to sterilise them.

8. 8

   Pour the hot chutney into hot jars. Put the lid on while still hot.

9. 9

   Store in a cool dry place for up to 9 months.

10. 10

    Opened jars should be kept in the fridge.

No additional tips available.