Click on the image, above to submit to Pinterest.
Japanese Knotweed Chutney
Japanese Knotweed Chutney is a modern British recipe for a classic spiced preserve that uses that pernicious week, Japanese knotweed rather than the more usual rhubarb and is an excellent condiment. The full recipe is presented here and I hope you enjoy this classic British version of: Japanese Knotweed Chutney.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Makes:
2 jars
Rating: 
Tags : Wild FoodSpice RecipesVegetable RecipesBritish Recipes
Chutney is an English version of the Hindi word 'chatni', pronounced as chutni. The word 'chatna' means 'to lick' and represents the lip-smacking sound made on eating something tasty. he original Indian chatni is a mix of uncooked fruit (raw mango/apple/other fruits), green chillies, herbs like coriander and mint, a few spices, lemon or vinegar or tamarind, sometimes sugar, all ground together to make a paste. In Britain and the West this original idea was adapted to mean a spicy preserve/condiment, where fruit or vegetables have been cooked in vinegar, with spices and sugar, and then bottled.
Japanese knotweed has a tangy, tart flavour similar to
rhubarb, only better. The best plants to collect are the stems up to 10cm tall. Taller stems, up to 30cm tall, have a tough rind that you must remove. Smaller plants provide less food. Be sure to discard all leaves, which are too tough to eat.
Method:
Securely tie the ginger, peppercorns and lemon zest in a muslin bag. Add all the ingredients to a large pot and bring to a boil. Reduce to a simmer and cook gently until the mixture thickens (about 40 minutes).
Remove the muslin bag at this point and ladle the mixture into sterilized jars that have been warmed in an oven set to 100°C for 5 minutes. Allow 1cm of head space then secure the lid, allow to cool and store. You will need to leave this particular chutney for at least 3 months to mature so that the flavour develops fully.
