Japanese knotweed chutney
Servings: 2 people
Equipment
- 1 Knife
- 1 cutting board
- 1 cooking pot
- 1 Stick blender
Ingredients
- 150 grams Soft knotweed stems
- 1 Red onion
- 1 Red pepper Remove seeds for a milder chutney
- 1 Small piece of ginger
- 1 tbsp Wild garlic seeds Can be replaced by regular garlic, in which case it should be cooked with the other aromatics
- 1 tbsp Curry powder
- 1 Clove
- 1 tbsp Honey
- 2 tbsp Apple cider vinegar
- 1 tsp Salt
- Oil for frying
- Corn starch Optional for thickening
- Wood ear mushroom powder Optional for thickening
Instructions
- Chop onion, pepper and ginger in small pieces, put the wild garlic seeds in a separate cup.
- Fry onion, pepper, and ginger in oil in a saucepan until soft.
- Turn down the heat and add clove and curry powder and temper for a minute or so.
- Add chopped knotweed stems and enough water to cover.
- Boil on medium heat until knotweed pieces are soft. Use a stick blender to blend the mixture into a sauce.
- At this point, you can boil the sauce down to a thicker consistency or add cornstarch to water for thickening. We used powder from wood ear mushrooms which work well for thickening without adding any aroma.
- Season the mixture with salt, vinegar and honey. Add the wild garlic seeds as a garnish on top.
Notes
We used this as a condiment for Indian pancakes as seen in the feature picture of this post.