Loquat Chutney

It's loquat season here in Bay Area. Loquats, native to China  growing in clusters are oval shaped with a yellow or orange skin. Their succulent flesh is tangy sweet. Each fruit contains three to five brown seeds. Loquat tree blooms in early winter and fruits in early spring. They make excellent chutneys, jams and preserves. Don't know why this fruit is so unpopular here. I haven't notice  any super market carrying this fruit. 

If you have this exotic tree in the back yard, make chutneys or jams in a big batch and use proper canning method for longer self life. These loquats are very sweet. So I didn't have to use too much sugar.

 All you need~
3 cups skinned /pitted  loquat, cut into small pieces
1/8 tsp black mustard seeds
1 red chili
1tbsp lemon/lime juice
1/4 tsp  grated ginger
Pinch of salt
1/8 tsp turmeric powder
1/8 tsp dry roasted ground cumin 
1/3 cup raw sugar

Method~
Heat oil in a medium size heavy bottom pan and add red chili, mustard seeds. The moment mustard seeds splutter add ginger and stir well then add loquat pieces and saute for few minutes. Add turmeric powder, lemon/lime juice, sugar and salt. Cover and let it simmer for about 10 minutes on medium-low heat. Chutney should be medium thick consistency. Stir in between so it doesn't stick to the bottom of the pan. If chutney becomes too thick add little water. Check for sweetness level. If you need more sugar, add now and cook for one more minute. Turn off the heat and sprinkle dry roasted ground cumin over chutney. Transfer in a bowl or glass jar. It will stay well in the refrigerator for up to one week.