Lana Farson, M.S., L.Ac., Licensed Acupuncturist and Herbalist

Loquat Chutney


1.5 pounds loquats (remove seeds and skin)jar of loquat chutney
1 pound sliced onion
1/2 pound chopped apple
1 pound sugar (rock sugar works well)
2 teaspoons mustard seeds
2 teaspoons salt
1 tsp ground cardamon
1 teaspoon curry powder
1 tablespoon molasses or maple syrup
1/4 teaspoon dried ginger
1 pint vinegar
2 cups water
1/4 cup raisins (dark and golden)

IMG_1906Wash, stone and cut up loquats into small pieces.

Prepare apples and onions.

Put all ingredients in a pot and boil gently until soft and a good color.

Pour into hot jars and seal.

You can substitute other fruits for the loquats. Try substituting this with half plums and half pears.

When I made this recipe with family recently, I added a handful of dried mulberries, dried goji berries, dried red dates and slivered almonds.  I also added other spices to increase the flavor (freshly grated orange peel, chili powder, saffron, and pepper).  The result was delicious, with lots of health benefits.  We also learned (after the fact) that it is best to peel and de-seed the loquats while wearing thin gloves due to the yellow stain of the fruit.  There’s always a next time!


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