Loquat Chutney
This sweet and sour condiment makes a delicious bruschetta topping and also pairs nicely with chicken or pork.
Servings: 3 cups
Calories: 23kcal
Equipment
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
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1g | Calories: 23kcal | Carbohydrates: 6g | Sodium: 105mg | Fiber: 1g | Sugar: 4g