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).