Oops! Loquats are totally a fruit and this contest is for best spring vegetable recipes! Ignore! I've asked Food 52 to un-submit it for me.
So I submitted this recipe along with my samosas for "your best dumplings." But it's so darn good I thought it deserved it's own entry as well. Not for any contest, just because.
As I said in the samosa post, being from the American Northeast I had never seen loquats until moving to Israel. But it’s the season and they’ve popped up everywhere in abundance. They are delicious, slightly tangy little morsels that taste like some sort of incredible apricot-lychee hybrid.
I needed something to do with the big container I’d purchased, and since mango chutney is one of my favorite parts of eating samosas I thought this would be the perfect application. And it was! Seriously, it’s really good chutney. Vinegary with a spicy-sweet element, you’ll want to put this on everything. Luckily, the recipe makes extra. If loquats aren’t available where you are, I think apricots or mangoes would also work well here. This would be great as a dip, served with roast chicken, or as an accompaniment for almost any Indian dish. —kmartinelli
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