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.
Further reading: Traditional and Modern Use of Alexanders
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
- Boil alexanders stems and onions in just enough salted water to cover, cook until al dente then strain.
- 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.
- Sterilise your jars, then fill with chutney and cap.