20/05/2026
Dandelion chutney ๐ผ
Donโt pick from roadsides, where they could absorb toxic fumes from the traffic and dogs are likely to have peed on them!
Beyond that, make use of this rather wonderful early food source which grows everywhere is easy to identify and has many health benefits!
This chutney is fab with crackers and cheese, veggie burgers, salads, with veggie sausage rolls or dollopped on wraps and sandwiches.
So here is my recipe, I hope you give it a go!
Ingredients
1 red onion, diced
2 eating apples, peeled and diced
1 thumb sized piece of zested ginger
ยผ cup of goji berries
80g dried fruit, dates, figs or raisins, chopped
200mls apple cider vinegar
1 teaspoon white mustard seeds
1 teaspoon salt
75 to 100g brown sugar
2 bay leaves
2 or 3 cups of dandelion flowers
Zest of a lemon or lime (optional)
Method
Remove any extra wee green bits from the flowers but donโt remove the green base bit or the flowers will all fall apart. Just leave them whole.
Add the ingredients to a small pot, apart from the dandelions, bring to a gentle simmer for around 15 mins, then add the dandelions and continue to simmer for another 15 minutes.
Cool then transfer to a clean glass jar and store in the fridge.
It should keep for around 2 to 3 weeks.
