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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.
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