Food corner

"To eat well in England you should have breakfast three times a day."

Somerset Maugham

Twitter feed
Aleppo pepper Alicante all spice almond anchovy apple apricot Argentina artichokes asparagus aubergine autumn avocado bacon banana Bangkok barbecue basil bay leaf beef beetroot bergamot berry biscuit bistro bloggers blue cheese Bolivia Borough Market bread breadcrumbs British budget budwig diet Buenos Aires buffalo sauce bulgar wheat burrata butter cabbage cafe cake Calais capers caramel caraway cardamom carrot cauliflower champagne chard cheddar cheese chicken chickpeas chicory chilli chocolate chorizo Christmas cinnamon clams cloves cobnut cocoa coconut cooking class Copenhagen Córdoba coriander cornflakes Corsica cottage cheese courgette flowers crayfish cream cream cheese creme fraiche cucumber culinary catastrophe cumin currants daikon Dalmatia dates delivery dessert dill dips dough Dubrovnik Easter easy Edinburgh egg eggplant fennel festive feta fettuccine ffine bean fflour Filipino filo fine dining Finsbury Park fish fish sauce five spice flour food aid food anthropology food tour French game garlic gastropub gherkin ginger gluten free goat's cheese goat's curd golden syrup greengage Guinness halloumi ham Hanoi harissa hazelnut hibiscus Hoi An hominy honey horseradish humanitarian relief Indian Islington Istanbul Italian jam Japanese juniper Kent ketchup kielbasa kinilaw Korean lamb langoustine leek lemon lemongrass lentils lime linseed llime lobster London loquat Madrid market mascarpone Mayfair Mendoza Mexican mid-range milk mint mirin mixed peel mixed spice monk's beard morcilla mozzarella mushroom mussels mustard mustard seed Nahm Natoora Nepalese New Nordic New Year's Day New Zealand noras nose-to-tail NYC oats olive olive oil onion orange Oxfordshire oxtail paprika Paris Parmesan parsley party pastry peanut pear peas pepper Peru Philippines pickle pine nuts pistachio pizza pomegranate pomegranate molasses pop-ups pork Porto Vecchio potato prawn preserved lemon prosciutto Provence providore prunes Puerto Iguazú pulse pumpkin purple sprouting broccoli quail egg quick radish ragu raisins ramen ras el hanout raspberries red pepper paste red wine refugees restaurant rhubarb ribs rice ricotta rocket rosemary runner bean saffron sage San Sebastian sausage scallops seafood shallot short and sweet slow-cooked smoked mackerel smoked salmon sorrel souffle soy spaghetti spinach spring squid ssauces St Basil's Day stilton stock street food sugar sumac summer supper club Sydney syrup Tabasco tagliatelle tahini take away tamarind tarragon tart Thai thyme toffee tom yum paste tomato tomato paste tray bake tuna Turkey veal vegetarian versatile Vietnam Vietnamese vinegar walnut water chestnut white pepper wine wings winter yoghurt
« Cheese and Chard Triangles | Main | Paper plate dego »

Loquat chutney

Loquats are a new discovery for me. I had heard of them before I started working at Natoora, but I only tried one for the first time last week. So when I was asked to do a cooking demonstration in the shop this Friday I thought I should experiment a bit with this lovely fruit. 

Loquats have a texture and flavour akin to apricots, but with a sweet and sour element that lends itself well to Asian cooking. In its initial stages, without the Indian spices, this chutney tasted like a fruity Chinese sauce for duck or pork. Had that been my desired outcome, I would have stopped there, but it tasted a little odd as a chutney.

I added cumin, coriander seeds and cardamom and it was transformed. The result: a sweet and sour and sour Indian chutney with warming spices and a little kick.

You could serve this chutney as an appetiser with poppadums, along with some other dips, or as an accompaniment to curries and tandoori meat dishes.

Makes approximately 800ml.


1kg loquats
400g brown onions and/or eschalion shallots
1 mild red chilli, or to taste
1 tsp cumin seeds
1 tsp coriander seeds
10 green cardamom pods
8 cloves
500g sugar
300ml apple cider vinegar
50g ginger, peeled and julienned or grated thick
20g fresh turmeric, peeled and grated fine (optional)
2 tbsp mustard seeds
Salt, to taste


Cut the loquats in half and remove the seeds and any thick skin or membrane. They do not need to be peeled, as this adds a nice texture. Chop into chunks (approx. 2 x 2cm).

Cut the onions and/or shallots (I used a bit of both) in half and slice into thin half moon slivers.

Slice the chilli in half, remove the seeds and white pith and chop very fine.

In a hot, dry frying pan, toast the cumin seeds, coriander seeds and cardamon until just brown and fragrant. Place in a mortar with the cloves and pound with a pestle until ground.

Place all the ingredients, except the salt, in a large heavy-based saucepan over a medium heat. If you are worried about the heat from the chilli, then withhold some and add more later if necessary.

Once it starts to boil, reduce the temperature to the lowest setting and simmer for approximately 2 hours or until the remaining liquid has a syrupy consistency. Stir occasionally to avoid burning it. Season with salt, to taste.

Spoon the warm chutney into the warm sterilised jars, wipe off any excess chutney around the rim of the jar and seal with the lid.

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments (3)

Mmmmmm, i need this in my tummy!!! Xx

April 27, 2015 | Unregistered CommenterAmba

I agree with Amba lady! All chutney is good chutney in my books! The more the better!!!

April 28, 2015 | Unregistered CommenterCharlie Brown

Hi ladies, so sorry for the VERY delayed response. I have been bad about checking my comments. I still have some in the cellar. You can both try next time you come for tea :-) x

August 27, 2015 | Registered CommenterVix

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>