Japanese Knotweed Chutney Recipe

Knotweed, oh knotweed, who staunchly survives,
Despite our attempts to kill, by poisons and knives.
Many will vilify,
And say that an invasive weed like you must die,
Though in chutney you taste so great, no one cannot deny.

Okay, enough bad poetry...


Knotweed Chutney
2 tbs oil 
0.5 stick of cinnamon
4 pods green cardamom
5 cloves
10 peppercorns, crushed 
0.5 tsp mustard seeds

1 tiny onion, finely chopped
1.5 cups sugar
0.5 tps salt
1 cup white vinegar

2 pounds Japanese knotweed, with leaves and tough part removed and chopped

A)Fry first 6 ingredients until fragrant
B)Add next 4 ingredients and cook until sugar has dissolved and onions are translucent
C)Add chopped knotweed and cook until knotweed has softened and mixture has thickened

Eat as a jam on bread or with assorted viandes.