Update - I have been having a sort out of my freezer and came across a container of stoned and chopped Loquats that I have saved ready to make some more chutney. If you do this, measure out into batches of weight needed and freeze. When it comes to making the chutney using the defrosted fruit, I strain the liquid into a measuring jug from the defrosted fruit and use that as part of my measurement for my water, this way the chutney won't end up to runny.
680g or 1 1/2 lbs loquats, washed, de-seeded and cut into small pieces
450g or 1 lb onions, peeled and chopped
450g or 1 lb sugar
2 tsps mustard
2 tsps salt
1 tsp curry powder
1 tbsp mustard seeds
1 tbsp molasses or honey
2 tbsp ginger, fresh ginger grated or dried
2 cups apple cider vinegar
2 cups water
1/2 cup dried apricots, chopped
Put all the ingredients in a large saucepan and bring to a boil.
Cook gently until soft and golden in colour, around 1 to 1 1/2 hours, stirring regularly to prevent the chutney from sticking.
Warm your clean jars in a low oven, until hot.
When the chutney is cooked, allow to cool for a minute or two and then carefully transfer to the hot jars and seal the lids immediately to provide a good seal.
Can be stored in a cool dry place for several months.
This chutney goes well with cheese and cold meats or curries.