In April and May there are many fruit sellers with rehdis (push carts) that go from house to house puiled with this bright orange somewhat astringent fruit. They look lovely. Summer is the time when we crave tangy stuff, so I normally buy them and make a chutney out of them. The chutney is delicious, sweet and sour and goes well with a regular dal-chawal combo.
I have even used the chutney to cook chicken but that recipe I’ll put up later.
- 2 Cups firm, ripe loquat - peeled, deseeded and chopped
- 1 Stick cinnamon
- 1 Star anise
- 1/2 Teaspoon cumin seeds
- 1/4 Cup grated jaggery/brown sugar
- 2-3 Tablespoons cider vinegar
- 1 Teaspoon red chili powder
- 1/2 Teaspoon cumin-coriander powder
- 2 Teaspoons ghee/butter
- A handful of grapes (optional)
- Salt to taste
- Heat ghee/butter in a sauce pan and add cumin seeds, cinnamon and star anise.
- Let the seeds splutter and whole spices roast until fragrant.
- Add rest of the ingredients and cook the chutney until everything comes together. You can adjust the amount of jaggery and vinegar depending on how sweet or tart the fruits are. Adjust the chili powder per preference.
- I did not have star anise so I used fennel seeds
- This chutney lasts for about 2 to 3 weeks in the fridge
- You can use this chutney as a base for fish and boneless chicken dishes