Japanese Knotweed and Apple Chutney is a modern British recipe for a classic chutney of Japanese knotweed stems stewed with apples in a spiced sugar and vinegar base. The full recipe is presented here and I hope you enjoy this classic British version of: Japanese Knotweed and Apple Chutney.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
With its mild almost rhubarb-like flavour Japanese knotweed makes an excellent base for a chutney. Its flavour also pairs very well with apples so this is a great combination to make a tart and slightly spicy chutney. This is great served with pork pies, cold cuts and other pork dishes.
So, if you're having pork for Easter, why not make this wild food chutney in anticipation? It also goes brilliantly with a summer barbecue.
In a large saucepan combine the Japanese knotweed pieces, apples, sugar and vinegar. Place over medium heat and cook, stirring, until the sugar has completely dissolved (about 5 minutes).
At this point add the ginger, cinnamon, cloves, chilli and salt. Stir to combine then reduce the heat to low and simmer the mixture, partly covered, stirring occasionally, for about 45 minutes or until the knotweed and apples have bro down and the mixture has thickened.
Check the chutney’s consistency by dragging a spoon through it; if the furrow holds for a few seconds, it’s ready. If it’s too runny at this point, continue simmering for an additional 10 minutes.
Remove from the hob and let the chutney cool to room temperature before transferring to jars. Seal with a vinegar proof lids and allow to mature in a cool dark place for a couple of days to mature before opening.
Once opened store in the refrigerator. As well as pork this is an excellent accompaniment to a mature cheddar.
