10-Minute Níspero Chutney (Spicy Loquat Recipe)
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Nothing beats homemade! Use up your ripe nísperos with this 10-minute Nispero Chutney (Spicy Loquat Recipe). Easy, delicious, and made with just a few pantry staples like onion, spices, agave syrup, and apple cider vinegar.
This is one of those super quick recipes you’ll be so glad you tried. It’s sweet, spicy, tangy, and takes just 10 minutes to make, seriously. I made it with nísperos (aka loquats) I picked from my friend’s trees, and I feel kind of lucky I get to do that every year! The season doesn’t last long, so I always try to make something fun before they’re gone. This year, I decided on a spicy loquat recipe.
If you love this kind of spicy, flavour-packed food, you might also want to check out my Chili Avocado Pesto or my Easy Thai Jackfruit Curry recipe, both super tasty and easy to make!
Why You’ll Love This Recipe
Fast and easy to make – it`s ready in just 10 minutes.
Few ingredients – made with fresh loquats, onion, spices, agave syrup, and vinegar
It`s plant-based – Sweet, spicy, and a little sour (in a good way).
Versatile – use it as a spread, dip, or side, or use it on toast, wraps, rice bowls, or whatever you like!
Seasonal and sustainable – a great way to make the most of the short-lived loquat season.
Chutney Ingredients
Ingredient Notes
Please see the RECIPE CARD at the bottom of this post for the complete list of ingredients and measurements with a printable recipe.
This easy loquat chutney uses just a few ingredients you probably already have if you’re into Indian food (or love cooking with spices). Here are the basics:
Loquats (nísperos)
You’ll need about 12–15 ripe ones. Make sure they’re sweet and juicy!
Onion, garlic, and ginger
These give the chutney loads of flavour and a little kick.
Spices
I used cumin, turmeric with black pepper (for the benefits!), chili flakes, curry powder, cardamom, mustard seeds, and coriander seeds. Don’t worry if you don’t have them all; it’s super flexible.
Apple cider vinegar and agave syrup
These bring the perfect balance of sour, tangy, and slightly sweet. I used organic brands.
What Are Loquats
Loquats (or nísperos in Spanish) are these cute, golden fruits that grow on trees and taste like a mix of apricot, peach, and mango. They have yellowish-orange skin and soft, pale orange flesh. They’re juicy, a little tart, and good for making stuff like jam or chutney.
How to Make Níspero Chutney in 10 Minutes
Making the chutney is simple; this spicy, sweet, and sour condiment comes together in no time. You simmer the spices and aromatics in a little oil, caramelize the onion and garlic, and simmer them together in the pan for about 10 minutes until they become thick and all the flavors have melded into a kind of loquat agrodolce. That’s it! Let it cool, pop it into a jar, and keep it in the fridge.
Here’s a visible overview of how to make this fabulous nispero loquat chutney. You’ll find the full printable recipe card below.
- Choose ripe, juicy nisperos.
- Scrape off or peel off the skin, remove the seeds, and any thick membrane.
- Chop up the onion nice and small, and grate the garlic and ginger so it’s all ready to go.
- Heat the oil in a pan and add the seeds.
- When the seeds start to pop and smell a little toasty, throw in the chopped onion, grated garlic, and ginger. Stir-fry it all for about 2 minutes until the onion softens a bit.
- Add in the chili flakes, cumin, turmeric with black pepper, curry powder, and cardamom. Give everything a really good stir so it’s coated in spice.
- Drop in the chopped loquats, plus the salt, agave syrup, and apple cider vinegar. Stir everything together and let it gently simmer for 5–6 minutes, stirring now and then.
- Once it’s nice and thick, let the loquat chutney cool completely. Then transfer it to a sterilised jar and keep it in the fridge.
❤️Love the recipe? Please let me know your thoughts in the comments, and share the recipe so others can enjoy it too. Thanks for stopping by!
Variations and Tips for Homemade Chutney
Adjust the chili flakes to suit your preferred spice level – you can make it milder or hotter.
Switch up the sweetener – Use maple syrup or coconut sugar if you don’t have agave.
Try a different vinegar – While I love the flavour of organic apple cider vinegar, white wine vinegar or balsamic can also work just as well.
Double the batch – This chutney keeps well in the fridge for up to a week, make extra!
FAQs for Nispero Chutney(Loquats)
Yep! If you don’t have loquats (nísperos), you could try it with apricots, peaches, or even mango. The texture and flavour will be a bit different, but still yummy.
About a week in a clean, sealed jar. If you want to keep it longer, you can freeze it in small batches. Just defrost and stir before using.
Chutney is a classic Indian condiment often served with curries and rice. Made with a variety of fruits, vegetables, and spices, it can be sweet, spicy, tangy, or, like mine, all three!
How to Use Loquat Chutney
This nispero chutney is super versatile! Here are a few ways I love using it:
Spread it on toast or crackers (with vegan cheese, yes, please).
Dollop it onto veggie burgers or wraps, add a few spinach or lettuce leaves for a sweet and spicy boost.
Mix it into rice bowls or serve with grilled veggies.
Use it as a side for yummy spicy Tikka Masala Sweet Potato Chips.
Add a spoonful to your next curry night, it goes with basically everything!
Honestly, once you try it, you’ll want to put it on everything.
How to Store It
Once it has cooled down, transfer your chutney to a clean, sterilized jar. Keep it in the fridge, and it should stay good for about a week. You can even freeze some in small portions if you want, for up to 6 months.
Top Tips
Keep the skins on!
If you’re using organic nísperos, there’s no need to peel them. You’ll find that most of the nutrients are just under the skin, and peeling them takes forever! Just give them a good wash, cut them in half, remove the stone, and chop them up with the skin on, for extra fibre and less fuss.
Want it sweeter?
Add a pinch of ground cinnamon for a warmer, sweeter twist. It pairs beautifully with the tangy loquats and spices.
Ready to dive into a whole food, plant-based lifestyle? Check out our EASY Starter Guide to a Whole Food Plant-Based Vegan Diet for simple tips and delicious recipes to kickstart your journey!
More Plant-based Condiments you might like
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Recipe Card and Notes
10-Minute Níspero Chutney (Spicy Loquat Recipe)
Ingredients
- 12-15 large juicy nísperos (peeled, pitted, and chopped)
- ½ cooking onion chopped small
- 3 garlic cloves crushed or finely chopped
- 1 tablespoon grated fresh ginger
- ½ teaspoon chili flakes or more if you love heat
- ½ teaspoon cumin powder
- ½ teaspoon turmeric with a pinch of black pepper for all its healthy goodness!
- ½ teaspoon salt
- 1 teaspoon curry powder I used Madras, you what you prefer or what`s available
- ½ teaspoon coriander seeds
- ½ teaspoon mustard seeds
- ½ teaspoon ground cardamom
- 3 tablespoons apple cider vinega I used organic
- 1 tablespoon agave syrup
Watch me Make it (Video)
Instructions
- Prepare everything first. Chop up the onion nice and small, and grate the garlic and ginger so it’s all ready to go.
- Get your loquats sorted Start by washing them to emove dirt, peel them, take the stones out, and roughly chop the flesh. Set it aside for later.
- Add a splash of oil to a small pan and warm it over low heat. Once it’s hot, toss in the coriander seeds and mustard seeds.
- Let them pop! When the seeds start to pop and smell all toasty, throw in the chopped onion, grated garlic, and ginger. Stir-fry it all for about 2- 3 minutes until the onion softens a bit.
- Spice time. Add in the chili flakes, cumin, turmeric with black pepper, curry powder, cardamom, and give everything a really good stir so it’s coated in spice.
- Drop in the chopped loquats, plus the salt, agave syrup, and apple cider vinegar. Stir everything together and let it gently simmer for 6-7 minutes, stirring now and then.
- Cool and store. Let the chutney cool completely, then transfer it to a sterilised jar. Pop it in the fridge and it’ll keep for about a week.
Notes & Suggestions
If you’re using organic nísperos, there’s no need to peel them, most of the nutrients are just under the skin, and to be honest, peeling them takes forever. Just give them a good wash , cut them in half and remove the stone and chop them up skin-on for extra fibre and less fuss. Want it sweeter?
Add a pinch of ground cinnamon for a warmer, sweeter twist. It pairs beautifully with the tangy loquats and spices. FAQ for the homemade nispero loquat chutney What is Chutney? Chutney is a classic Indian condiment often served with curries, naan bread and rice. It can be made with different fruits, veggies, and spices, it can be sweet, spicy, tangy, or like mine, all three! Can I make this chutney with other fruits? Yep! If you don’t have loquats (nísperos), you could totally try it with apricots, plums, peaches, or even mango. How long does homemade chutney last in the fridge? About a week in a clean, sealed jar. If you want to keep it longer, you can freeze it in small batches for up to 6 months. Just defrost and stir before using.
Nutrition Profile
The nutritional information is an estimate, calculated automatically per serving, with all values, including calories, based on one serving.
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This Sounds amazing with all the spices. Can’t wait to make this. My guests will love it!
Thank you Naiara!