Rhubarb and Common Hogweed Seed Chutney is a modern British recipe for a classic chutney made from a blend of rhubarb, potatoes, vinegar, chilli, sugar and common hogweed seeds. The full recipe is presented here and I hope you enjoy this classic British version of: Rhubarb and Common Hogweed Seed Chutney.
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It's little known that the unripe seeds of common hogweed are edible. This recipe combines them with tart rhubarb to make a chutney that goes particularly well with cheese.
Ingredients:
300g rhubarb, cut into 1cm lengths
3 small potatoes, peeled and diced
1 large onion, chopped
3cm piece of ginger, grated
3 common hogweed seed heads (with green seeds), seeds removed and chopped
200ml vinegar
200ml water
1 red chilli, finely chopped (de-seed if you do not like it hot)
75g brown sugar (more if you like it sweeter)
3 tbsp honey
Method:
Combine all the ingredients in a pan (but only add the seeds from 2 of the hogweed sprays). Bring to a simmer and cook, uncovered for about 60 minutes, or until the rhubarb has broken down and you have the consistency of a thick sauce.
Take off the heat then stir in the remaining hogweed seeds and the honey. Pot in warmed, sterilized, jars, secure vinegar-proof lids and set aside to cool completely. Store for at least 4 weeks before opening and consuming.
This is quite a spicy chutney that goes particularly well with cheese.
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