Ingredients
Instructions
- 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.