Rinse loquats to remove dirt & dust. Separate seeds from flesh (I keep the membranes and flower end, but you can remove those if you don't like the texture.) Discard or compost seeds.
Break down the flesh by cutting into small pieces. You could also pulse them in a food processor or with a stick blender, but I found that crushing them with a potato masher a few times in the pot works fine to help break them down.
Cook over medium heat for about 20 minutes, or until most of the liquid cooks out. Let cool.
To a mason jar, add cooled loquats.
Add honey, vinegar/brine, lemon juice/kombucha to a wide-mouth quart-sized mason jar.
Chop raisins and add to jar.
Add diced fruit to jar.
Mince garlic and add to jar.
If using jalapeño, cut top off, then lengthwise in half. Remove seeds and membranes with a knife, or leave in for a hotter chutney. Mince pepper and add to jar.
Crush or crack peppercorns or leave whole, adding to jar.
Stir together well.