Try This Divine Alexanders Chutney

There’s such a glut of Alexanders (Smyrnium olusatrum) at the moment – yes even in mid-January – and I have always wanted to turn it into chutney, so putting on my thinking cap I went to work to create this gorgeous Alexanders recipe.

Alexanders Chutney Recipe Ingredients

  • 500g alexanders stems (chopped)
  • 3 x onions (chopped)
  • 7.5oz sugar
  • ¼ cup sherry vinegar
  • ¼ cup red wine vinegar
  • 1½ tsp mustard powder
  • ½ tsp turmeric powder
  • 1 tbsp cornflour
  • eighth pint of water

Alexanders Chutney Recipe Instructions

  1. Boil alexanders stems and onions in just enough salted water to cover, cook until al dente then strain.
  2. Put back in the pan with the sugar and vinegar, and boil for 15 minutes. Meanwhile mix the mustard, turmeric, cornflour and eighth pint of water into a smooth paste, then stir into the alexanders and boil for 15 minutes or longer if the mixture needs thickening more.
  3. Sterilise your jars, then fill with chutney and cap.

Further reading: Traditional and Modern Use of Alexanders

Explore the sensory delights of reconnecting to your local wild edible landscape?

Receive weekly recipes, articles and foraging tips in your inbox each week. Read by over 8000+ foragers, herbalists and plant lovers.


A monthly, digital publication designed to help you become a safe, confident and knowledgeable forager.

Leave a comment