Loquat chutney recipe | Glutenfreewhisk

 A fruit that comes for such a short duration that missing it seems inevitable. But if you grab hold of this amazingly juicy, mildly sweet fruit Loquat then you have to use it to the fullest. I am making Loquat chutney, or you can even call it loquat jam without any additives or preservatives like pectin. With a few basic ingredients for the flavor this fruit gives a pectin like jam-like consistency naturally. 

Loquat fruit has many health benefits and has been used in treating sore throat, cough and other respiratory illness from a very long time. Since, this fruit is versatile it can used in teas, syrups that helps in soothing the sore throat and respiratory health. Studies have also shown that this seasonal, short duration fruit helps fight cancerous cells by suppressing the growth of tumor cells. Therefore, I highly recommend you keep an eye for this fruit during early summer month because it can only be seen in the market for a very short time.

Loquat is also beneficial as it is rich in a number of vitamins and minerals. Because of its color you can easily tell that it is rich in carotenoids and vitamin A. It is also rich in manganese, magnesium, potassium, vitamin B6 and in small amount vitamin C as well. Overall, it is high beneficial fruit and should be added to your diet. Therefore, this loquat chutney recipe finds a spot in my summer recipes series, and this is episode 4. A delightful summer recipes series that you have to give it a try.

Loquat has a lot of big, round, shiny, smooth seeds inside that you are supposed to throw away. Also, many people peel the skin off before eating but I eat these loquats with skin, and I am making my loquat chutney recipe with the skin as well. They require a little cleaning on the inside after removing the seeds there is a flimsy layer that is to be removed because it is thin but can't be chewed and not ideal for cooking or eating. Remove the head and the tail part as well. Chop it and you can use it now for making jam or chutney.

This recipe of loquat chutney is easy and gets ready in 15 -18 minutes. Just one pan and few ingredients. And for all those who love spicy food, I have used red chili flakes this time as I wanted to make it sweet, tangy and spicy. That's why I am calling it a loquat chutney rather than loquat jam.

In my summer recipes series, I have already shared some refreshing summer friendly, kid's friendly recipes like chicken soup with tofu balls, guilt-free creamy mango ice cream, and iced strawberry coffee with sago pearls. There are many more refreshing, cool summer recipes coming up for you to indulge in.

P.S. Yes, I have used the chili flakes sachet that you get with pizza delivery. Because, I don't have red chili in my kitchen ever and these are just lying there in the refrigerator getting ignored. And no, I don't eat pizza because of gluten intolerance, but my family does.

I have earlier shared amla chutney with jaggery recipe that also has ginger in it and it is one of the easiest, simplest chutney recipes ever with just few ingredients and a candy like sticky texture that your kids will love. You can even enjoy it in summer season.

If you are looking for an organic option for jaggery then this Two brother's organic farms jaggery powder is great. It is certified for being glyphosate free. It is natural, chemical free and quite economical.

INGREDIENTS - 

8-10 fresh loquat

Juice of 1 lemon

1 tsp salt

Brown sugar, as per taste

1 tsp grated ginger

1 tsp red chili flakes

a dash of water (around 20 ml or so)

METHOD -

1. Chop loquat fruit after removing the seeds and the thin flimsy layer from the inside. Remove the head and the tail. Remove the skin where it has blemishes. Add them to a pan.

2. Now add lemon juice, salt, brown sugar, grated ginger, red chili flakes to them. Give it a mix. Add water, stir, cover and let them cook.

3. After around 10 minutes, the loquat will be a little soft. Mash them with a masher or use a fork or spatula. Cover again and cook.

4. Once loquats are cooked well. Remove the lid and bring it to a chutney or jam like consistency. 

5. Pour it in a dish and garnish with fresh coriander leaf and serve.

6. Have it with toast, parathas, besan ka Chila and indulge.

Note - If you want you can remove the skin of loquat fruit altogether. Use jaggery instead of brown sugar or white table sugar and this loquat chutney will be even better with it.

Check the full recipe on YouTube (Gluten_free_whisk) - Loquat chutney recipe.

Loquat chutney | Glutenfreewhisk