This Japanese Knotweed Chutney is a savory and tangy condiment that pairs wonderfully with cheeses, grilled meats, or as a spread on sandwiches. The tartness of the knotweed is balanced by spices and sweetness, creating a versatile and flavorful chutney.
Ingredients
- 2 cups young Japanese knotweed shoots, chopped
- 1 medium onion, finely chopped
- 1 apple, peeled, cored, and chopped
- 1 cup brown sugar, packed
- ½ cup apple cider vinegar
- 1-inch piece fresh ginger, grated
- 1 clove garlic, minced
- 1 tsp mustard seeds
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp chili flakes (optional, for heat)
- ½ tsp salt
Instructions
1. Ensure all the ingredients are prepped: chop the knotweed, onion, and apple, and have the ginger and garlic ready.
2. In a large, heavy-bottomed saucepan, combine the chopped knotweed, onion, apple, brown sugar, and apple cider vinegar. Add the grated ginger, minced garlic, mustard seeds, ground cinnamon, ground allspice, chili flakes (if using), and salt.
3. Place the saucepan over medium heat and bring the mixture to a boil, stirring frequently to dissolve the sugar. Reduce the heat to low, and let the mixture simmer uncovered for about 45 minutes to 1 hour. Stir occasionally to prevent sticking.
4. The chutney is ready when the mixture has thickened and the ingredients have melded together into a jam-like consistency.
5. Remove the saucepan from the heat and let the chutney cool slightly. Transfer the chutney to sterilized jars while still warm. Seal tightly and allow to cool completely before refrigerating.
6. Once cooled, the chutney can be served immediately, but it will improve in flavor after a few days in the refrigerator.
7. Store the chutney in the refrigerator for up to a month. For longer storage, you can process the jars in a water bath for canning.
Aprile's Kitchen 