Loquat sweet and sour chutney (chammanthi/thogayal)

Spring is here! We have many of the loquat trees fruiting in our complex, these are native to south central China. The fruit has a mild sweetness with a touch of sourness which makes it a perfect ingredient for Indian style chutneys. So if you do happen to get this fruit in the store or find the trees near by this recipe is an interesting one and could substitute the raw mango in some dishes.

Ingredients

Loquat fruit(half ripe) - 6-8 medium size
Green chillies             - 4 small ones*
Almonds toasted        - 10-12
Salt                             - as per taste
Oil of choice              - 1 tsp
* Use as many depending on the level of spice you need.

Saute the green chillies with a little oil. Then cut the loquat in half, take out the seeds and the white thin layer between the seeds and the flesh of the fruit. Chop them into small pieces.
Add the cut fruit, green chillies, almond and salt to a blender. Grind them to a smooth paste.

You can garnish the chammandi with mustard seeds and curry leaves heated in a little oil.Goes well with rice/curd rice, dosa or adai