A New Kind Of Chutney — Yum, Yum!

There are other things that I do besides writing and photography and one of them (occasionally!) is cooking something special. What’s wonderful about making chutney is that you can enjoy those brightly coloured jars of goodness all year long.

We have loquat trees in our back garden here in Australia that are simply groaning with fruit right now. I had never even heard of a loquat tree until we moved to this part of Victoria, so I had to do some research into them. They’re a stone fruit, originally from China. And since ours are 65 years old, they are HUGE and full of fruit!

The birds have been circling the trees, so I decided that I’d better get cracking and use some of that gorgeous orange-yellow fruit before they ate all of it. So I spent hours today chopping and prepping what turned out to be a very spicy chutney. It smells and tastes like it will be worth it!

 

Bowl of loquats fresh off the tree.

 

 

Cut up loquats prior to cooking.

 

 

Chutney Simmering

 

 

Completed jars of loquat chutney.

 

Here’s THE RECIPE!

Now — back to work on some photos. More soon.

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