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.
- 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
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.