Wednesday, 22 April 2020

wild garlic chutney

Normally at this time of year I am doing lots of shinrinyoku in Knocksink Woods, near Enniskerry, having a heyday picking wild garlic which grows in abundance as floorcover in the woods. However, this year, the woods are beyond the 2 km limit. Luckily we have been "cultivating" wild garlic below our fuschia hedge, and so there is a small amount to make things with.


This year, one of my nieces sent me a recipe for wild garlic chutney, so I thought I would try it. I did make a few changes to the recipe and it was delicious, so that is the recipe I'll share. First things first, the recipe called for 100g wild garlic leaves. I was surprised at how much this was - about 40-50 leaves. But the recipe asks for you to wilt the leaves (pour some boiling water over them for a couple of seconds) and then refresh in cold water, so this definitely shrinks the volume down. I am not sure what the point of this is, because I don't do it when making pesto and I don't have any problem with leaves being too fibrous to digest (this was the only reason I could imagine...).


Other ingredients: coriander 25g, juice of 2 limes, 3 green apples (peeled & cored), 1 tsp brown sugar, 2 dried hot peppers (use scissors to cut), and fresh ginger (as if making tea for 2).


Whizz all the ingredients together in a food processor. It is delicious eaten with crackers and cheese, or with anything else that you would eat a chutney with -- halloumi, potatoes, naan bread... I think next time I make it I would only use juice of 1 lime and perhaps only one hot pepper. I have not tried freezing it as the batch wasn't that big (and I gifted some away), but I can imagine that it could be frozen for future use.


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