LOQUAT [or other fruit] CHUTNEY 1996

One can use almost anything in this [peach, nectarine, 
mango, pepino, apricot, even all apples, etc.]. No matter 
what fruit is used, however, the apples ARE important in 
increasing the thickness of the sauce. One merely has to 
change the amount of time cooking the various fruit (it gets 
lightly poached, just to cook it -- it should NOT become 
soft).

FRUIT:
  1 kg or so Loquats, seeded and cut into quarters [other 
	fruit obviously, get cut into appropriate sized pieces]
  2 C 	apples, peeled and sliced into 1 x 1/4 inch 
	pieces.
  1/2 C lemon juice

  Prepare fruit, putting the lemon over the apples

CHUTNEY MIX:
Spices:
  2 t @ fenugreek seed, cassia stick, black mustard seed, 
	white mustard seed, cumin, coriander.
  1 t @ cardamom seeds, anise, fennel.
  1/2 C finely slivered fresh, young, ginger [I just chop 
	in food processor] ginger was a bit old and strong so 
	used shy 1/2 C chopped
  1/4 C	slivered garlic [did roughly chopped in processor]
  4 C	vinegar (white malt, or other depending upon 
	result wanted)
  1/2 C	water
  Some chopped green chilies or 1 T or so chili powder
	[Make hot to taste -- I keep it VERY mild -- 1 chopped 
	green cayenne]

  Toast the seeds, Add vinegar and bring to a boil. Simmer 
covered for 15 minutes or so to spice the vinegar. [may do 
ahead and let sit]

  2 C	slivered seeded peppers 	Mostly Red (about 1/4 
	green)[these were thin fleshed, winter crop stuff -- 
	added after onions started cooking.]
  1 C	slivered onion
  Julienne zest from lemons
  salt to taste. (about 1 T or so)

  Add the veggies and bring to a boil and cook covered to 
blend flavors. The onions should be just beginning to get 
tender (about 15 minutes or so) [may do ahead and just let 
sit].

  ADD: 5 C sugar (white or brown or a mix -- for Loquats I 
used white). Bring to a boil to dissolve the sugar.

  ADD: Lemon Juice and apples. Let cook until apple is 
BEGINNING to get transparent

  ADD: the Loquats and bring back to a full boil. [harder 
fruit, or fruit in larger pieces, may need more cooking]. 

  Let cool. Then let stand for a day so it gives off its 
juice [this is VERY important].

  Check the seasonings: see if it needs more chili, salt or 
sugar. It should be strongly sweet and sour.

  Strain and then boil just until it is fairly thick and 
syrupy. This is VERY important. (I do the final cooking down 
of the juice in the microwave [indeed I make all my jams in 
the microwave now!]

  Put the fruit back into syrup and bring to a boil. Jar and 
seal. Makes 7/8 peanut butter jars of chutney.


					David Rindos - Nov. 1996