24 Apr Loquat ki chutney recipe

Posted at 18:01h in Chutney/Pickle/Sauce, Glutenfree Recipes, Vegan Recipes by blessmyfoodbypayal 0 Comments

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Last Updated on April 24, 2025 by blessmyfoodbypayal

Loquat ki chutney recipe with step wise pictorial and video method.

Loquat is an orange coloured juicy fruit also called by another names Japanese Plum or Japanese Medlar.

This is such a delicious fruit but unfortunately not available throughout the year but only from mid March to the month of May.

We used to eat this fruit as it is until saw a recipe posted by dear friend Ms. Rajni Thakur on her YouTube channel nature.in.click_77.

We have recreated the recipe with just very meak changes or we should have said by adding little more ingredients in comparison to what she has added.

Loquat is such a versatile fruit with which you can also make Jam, Pie, Tart, Crumble, Sorbet, Ice Cream, Smoothie, Upside-Down Cake, Salsa, Curry, Salad, Pickle, Juice, Iced Tea, Wine and Cider.

But we chose the simplest of all i.e. chutney and it’s taste was beyond words.

After eating this chutney, we felt so happy (obviously tasty food makes us happy) but sad at the same time just by thinking that we can cherish this delicious condiment for a very limited period of time, as already mentioned.

Loquat being itself sweet & tart fruit requires no tart ingredient to make the dish worth a chutney as the tartness is the prime factor in any chutney.

After making, loquat ki chutney should be kept in refrigerator by storing in a clean airtight jar and it lasts upto 3 to 5 days.

STEPWISE PICTORIAL RECIPE OF LOQUAT KI CHUTNEY RECIPE

Wash loquat and cut off their black edges from both the sides.

Peel and deseed them.

Put all the loquat in a grinder jar alongwith rest of the ingredients i.e. onion, green chilies, mint leaves, roasted cumin seeds, sugar, salt, black salt and ice cubes.

Grind them to a fine paste.

Loquat ki chutney is ready.

NOTES

Our mint leaves are quite a big sized one so added only 8-10 but you can enhance the quantity depending on mint leaves size you have.

Instead of ice cubes, you can add water as well. The quantity of ice cubes/water depend on your liking for the consistency of chutney.

ALSO SEE

LOQUAT KI CHUTNEY RECIPE – RECIPE CARD

Loquat ki chutney recipe

blessmyfoodbypayal

Sweet, tangy, and spicy, loquat ki chutney is a unique condiment made from ripe loquats, perfect for enhancing meals.

Print Recipe Pin Recipe

Prep Time 10

Course Condiment

Cuisine Indian

Servings 1 small bowl

Ingredients

250 gram Loquat (semi ripe)
1 small onion
2 green chilies
8-10 mint leaves
1 tsp roasted cumin seeds
2 tbsp sugar
1/2 tsp salt
1/2 tsp black salt
4-5 ice cubes

Instructions

Wash loquat and cut off their black edges from both the sides.
Peel and deseed them.
Put all the loquat in a grinder jar alongwith rest of the ingredients i.e. onion, green chilies, mint leaves, roasted cumin seeds, sugar, salt, black salt and ice cubes.
Grind them to a fine paste.
Loquat ki chutney is ready.

Notes

Our mint leaves are quite a big sized one so added only 8-10 but you can enhance the quantity depending on mint leaves size you have.
Instead of ice cubes, you can add water as well. The quantity of ice cubes/water depend on your liking for the consistency of chutney.

Keyword loquat chutney, loquat ki chutney recipe