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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