From the July 2 Co-op newsletter:
Ingredients:
- 2 pints fresh loquats, ripe
- juice of 1 lemon
- 1 cup apricots
- 1 cup Fuji apple (½ apple), shredded
- 2 tablespoons canola oil
- ¼ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 1 shallot, finely chopped
- ½ teaspoon fresh garlic
- ½ teaspoon fresh ginger
- 1 teaspoon dry mustard powder
- ¼ teaspoon paprika
- ¼ teaspoon red chili powder
- ¼ teaspoon salt
- ½ cup apple cider vinegar
- 2 tablespoons molasses
- 1 tablespoon dark floral honey
- 2-½ tablespoons brown sugar
Directions:
Wash, peel and seeds the loquats. Place them in a bowl and coat them with 1 tablespoon of brown sugar and the juice of
half a lemon juice. Let sit 15 min. Remove the pits from the apricots. Coarsely chop them and set aside.
In a deep saucepan, heat the oil. Add the cumin and fennel seeds. Once the seeds start popping in the hot oil, add the shallots and cook for about 2 minutes until they’re translucent.
Add the loquats, apricots, shredded apples, ginger garlic paste, dry mustard, paprika and red chili powder. Cook over high heat for about 2 minutes until some fruits caramelize and add vinegar, molasses, honey and the rest of the brown sugar. Season with a little salt.
Bring to a boil then immediately reduce the heat to a gentle simmer. Cook for about 15-20 additional minutes. Stir occasionally.
Finish with lemon juice. Bring one last time to a rolling boil, then turn off the heat.
Serve with grilled chicken & basmati rice
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