Loquat Chutney - cooking recipe

Ingredients

650 g loquats (after removing stones)
4 large apples
300 g dried apricots
80 g gingerroot
4 tablespoons mustard seeds
500 g raw sugar
750 ml cider vinegar
2 teaspoons salt
2 teaspoons crushed chilies

Preparation

Trim the stem and flower end of the loquats. Remove the stones and any membrane between the stones. The loquats brown a little on the cut edges but regain their colour when cooked. Loquats do not need to be peeled.
Peel and cube the apples.
Cut the apricots into strips.
Peel and cut the ginger into julienne strips.
Crush some of the mustard seeds to release the flavour but leave the majority whole.
Put all the ingredients into a large pan and bring to the boil. Simmer for about an hour and a half until the apple is cooked to a pulp. Stir occasionally so that it doesn't stick to the bottom of the pan.
Heat some clean jars in a hot oven to sterilise them.
Pour the hot chutney into hot jars. Put the lid on while still hot.
Store in a cool dry place for up to 9 months.
Opened jars should be kept in the fridge.