Loquat Chutney

There aren’t a lot of hard and fast rules with this recipe. You could probably put whatever you wanted in there, and if it tastes good to you, then that’s the way to go.

But two things to keep in mind: One – the ajwain is really what makes this taste like an authentic chutney. Or at least it makes you want to think it’s an authentic chutney. And two – go about two steps higher with whatever level of spices you initially think is good. Once it gets in the cans, it’ll mellow a bunch.


A pot of loquats, de-butted and de-pitted
Ajwain — ground up with Garam masala
Garam masala, bay leaves — fresh ground, about a third cup
Chopped onions – two
Salt – 1T
Coriander – 2T
Cayenne – 2T
Ginger, diced and powdered
Star anise — about seven whole
Additional dried fruit — fig
Chopped up jalapenos, about six, with seeds
Red wine vinegar – a bunch of glugs, about a cup, or a little less
Cardamom pods, ground, 2T(unground size)

How to cook:

Stir it all up, cook it until the tastes meld! Then can as you normally would. Serve with pretty much anything that needs a kick of something exciting. This is great in sandwiches.

Enjoy! And let me know in the comments how it goes!

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