Cookbook:Loquat Onion Chutney
- 1 tablespoon oil
- ½ teaspoons cumin
- 1 teaspoon mustard seeds
- 1 teaspoon curry powder
- 10 loquats, peeled, pitted, and roughly chopped
- ½ large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 small red chili, thinly sliced (add more or less depending on preference)
- ½ cups apple cider vinegar
- 2 tablespoons sugar
Heat the oil in a small pot and add the cumin, mustard seeds, and curry powder. Toast, stirring often, 1 minute, or until the mustard seeds start to pop.
Add the onion and garlic and sauté until tender. Add the loquats and bring to a simmer. Stir in the vinegar, sugar, chili, ginger and salt and simmer, uncovered,
about 30 minutes, or until liquid is mostly absorbed and mixture is syrupy.
Allow to cool and refrigerate until ready to use.