Alexanders Chutney

Alexanders Chutney is a modern British recipe for a classic chutney of chopped alexanders stems in a vinegar, onion, sugar, mustard and turmeric base that goes very well with cheese. The full recipe is presented here and I hope you enjoy this classic British version of: Alexanders Chutney.

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Makes:

2 jars

Rating:

Tags : Wild Food Spice Recipes British Recipes

Given a mild winter, Alexanders may start appearing even in January as a result it's one of the earliest of all wild foods to be harvested. Near me, there's such a glut at the moment that I decided to convert some into chutney. This is a fairly mild chutney that goes really well with soft cheeses such as camembert. Accompany with a crisp white wine and crusty bread for a delicious meal.

Ingredients:

500g alexanders stems (chopped)
3 onions (chopped)
210g (7.5oz) light brown sugar
60ml (¼ cup) sherry vinegar
60ml (¼ cup) red wine vinegar
1½ tsp hot mustard powder
½ tsp turmeric powder
1 tbsp cornflour
70ml water

Method:

Place the alexanders and onions in a saucepan. Pour over just enough water to cover, add a pinch of salt then bring to a boil. Cook until just al dente then drain in a colander.

Return the alexanders and onion to the pan and add the sugar and vinegars. Bring to a boil and cook for 15 minutes.

In the meantime, mix together the mustard, turmeric and cornflour in a bowl with the water. Mix to a smooth paste then stir into the alexanders mixture. Continue cooking for 15 minutes more, until the mixture is nicely thickened.

Pack into sterilized jars and secure with vinegar-proof lids. Allow to cool then label and store. This should be left to mature for at least a week before opening and consuming.