1 tablespoon olive oil
½ teaspoons cumin
½ – 1 teaspoon mustard seeds
1 teaspoon curry powder
10 nisperos (loquats), peeled, pitted, and roughly chopped
½ large onion, chopped
1 small red chilli, thinly sliced (remove seeds and pith if you don’t want it too hot. Add more or less depending on preference)
56m (2fl oz) apple cider vinegar
2 tbsp sugar (for Diabetics use half the amount of Truvia or pure natural honey)
1 tsp Lo or Natural Sea Salt

Heat the oil in a small pot and add the cumin, mustard seeds and curry powder. Toast, stirring often, about 1 minute, or until the mustard seeds start to pop.
Add the onion and sauté until tender. Add the loquats and bring to a simmer. Stir in the vinegar, sugar, chilli, salt and simmer, uncovered, about 45-60 minutes, or until liquid is mostly absorbed and mixture is syrupy.
Allow to cool and refrigerate until ready to use. Or preserve by pouring the chutney into sterilised jars while still hot.
It is particularly good with Manchego cheese, chicken or meat and with Indian samosas.net

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