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
Directions:
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 Peel and cube the apples.
3 Cut the apricots into strips.
4 Peel and cut the ginger into julienne strips.
5 Crush some of the mustard seeds to release the flavour but leave the majority whole. 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 Heat some clean jars in a hot oven to sterilise them.
8 Pour the hot chutney into hot jars. Put the lid on while still hot.
9 Store in a cool dry place for up to 9 months.
10 Opened jars should be kept in the fridge.
