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How to make loquat chutney

Loquat chutney is a delicious condiment that is incredibly versatile. You can eat it piled on crostini for a unique bruschetta appetizer or pair it with chicken or pork for a delicious spin on dinner.

loquat chutney in white bowl

This sweet and sour condiment comes together quickly – everything simmers together in the pan for about 30 minutes until it becomes thick and the flavors have melded into a kind of loquat agrodolce.

What is chutney?

A chutney is a condiment that usually has the consistency of a thick, chunky jam. It has both sweet and sour elements to it, most often sugar and vinegar. 

It commonly has fruit and also onions to balance out the sweet and savory.

loquat chutney in bowl

In this loquat chutney, I’ve used onions to balance the fruit along with brown sugar, dried fruit and vinegar. I’m a big fan of sweet and sour. 

It’s all about hitting your tongue with that “zing” of flavor that’s not too sweet, nor too sour but definitely packs a punch. If you like sweet and sour, try my Sicilian Eggplant Caponata recipe. It too, makes a very tasty topping!

Loquat recipes

About 7 years ago, my aunt introduced me to loquats and from that very first bite, I was trying to figure out how to get more of this fruit.

loquats on the tree
loquat tree

Loquat season is fairly short and they aren’t available in regular grocery stores, so if you have a tree or you know someone who does, that’s your ticket to this delicious fruit.

Easy loquat jam recipe – a basic, straightforward jam recipe.

Loquat cardamom jam – the recipe that started my love affair with loquats.

Loquat crumble – simple and delicious dessert

Loquat jam with vanilla and bourbon – one of the best jams I’ve ever made.

How to serve this chutney

If you’re a fan on things on bread (and who isn’t?), you can serve it on toasted baguette and a bit of goat cheese or cream cheese to make a bruschetta for snacking.

loquat chutney in bowl with loquats in background

Roast a pork loin and pile this delicious chutney on slices of the roast when serving. That’s what I did and it was absolutely fantastic.

Another option is roast chicken – serve alongside the chicken, scoop a little onto your fork with every bite. The chutney pairs nicely with both pork and chicken.

Tools used to make loquat chutney

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Loquat Chutney

Cheryl Bennett
This sweet and sour condiment makes a delicious bruschetta topping and also pairs nicely with chicken or pork.
4.88 from 8 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Condiments
Cuisine American
Servings 3 cups
Calories 23 kcal


  • 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


  • 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.


This chutney was delicious on a roast pork loin that I served for dinner. I highly recommend serving it with pork or chicken.
Store in an airtight container in the refrigerator for up to 7 days.
Use this as an opportunity to clean out some of the dried fruit in the pantry! Don’t have golden raisins? Use regular raisins. No apricots? Leave them out or substitute with another dried fruit like figs.
There are no hard and fast rules, as long as you have some sweet, some savory, sugar and vinegar.


Serving: 1gCalories: 23kcalCarbohydrates: 6gSodium: 105mgFiber: 1gSugar: 4g
Tried this recipe?Let us know how it was!

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    1. Hi Ulli,
      I didn’t peel them, but you can peel them if you like. The skin is very thin, and it’s edible. It’s up to you if you want to peel them or not 🙂

    1. Hi Tessa, it should be fine to freeze it. It may get a little watery, but you can put it back into a pot and re-heat it to solve that issue.

4.88 from 8 votes (8 ratings without comment)

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