Each end of May I think back to the day we left the U.K, with hopes and dreams of a new life in Spain. That became reality, we’re still here, living large, embracing all eventualities and challenges that we come across.  Not always plain sailing, whose life is? but I’d rather face every day on my mountain in Andalucia, with views that I never tire of, the abundance of flora, fauna, blue skies ( although not today, strange for May ), culture, traditions and food, glorious food.

Where have the years gone…? Read my blog post here.

Here’s to many more – Viva La Rosilla !

This week our neighbour shared some of their harvest with us, it’s Nispero (Loquat) season at the moment, as often with many harvest there are always gluts, and this week the La Rosilla nest isn’t as full as usual, with No 3 niña enjoying her school trip in Asturias, so I knew I needed to use and preserve, this bounty quickly, before they were past their best.

Chutney was the answer.  We often enjoy a simple supper alfresco or even by the fire, of good wine, fresh baked bread and local cheese with a home-made chutney on the side.

Here is my adapted recipe, store-cupboard foraged.

Nispero Chutney

1kg Nispero, peeled, stoned and chopped

3 Granny Smith apples, peeled, cored and chopped

500g Brown Sugar

750 ml of fruit vinegar ( I used raspberry, and apple cider )

4 tbsp of Mustard Seeds

100g fresh grated ginger

100g dried cranberries

Sprinkle of chilli flakes

2 tsp of salt ( I used pink Himalayan)

Method :

In a large pan, combine all the ingredients and bring up to a boil.

Then simmer for 45 mins or until reduced, thick and syrupy.

Decant into sterilised jars.

Keep in cool dark place and enjoy for up to 8 months.

Loquat or Nispero Chutney


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