WATERCRESS CHUTNEY

 

If you saw my recent ‘Wonders of Watercress’ blog post then you will know just how much I love the peppery leaves of Watercress! As one of the oldest leafy greens farmed in the UK, it is part of the Brassica family and is closely related to cabbage, broccoli and kale as well as turnip, radish and cauliflower. To celebrate its simple goodness, I’m sharing my Watercress Chutney recipe, an easy and simple way to utilise it whilst celebrating its ‘bitter’ flavour. Check out the video below to see this recipe in action.

METHOD

  1. Wash and rough-chop the watercress with a knife or kitchen scissors.

  2. Peel and dice the ginger.*

  3. Dry toast the cumin for a few minutes until fragrant (or you can roast it in a pan with the ghee).

  4. In a tall cup or jug, use an immersion/stick blender to blend all the ingredients until creamy and smooth.

  5. Taste and adjust the seasoning, adding a bit of water if the consistency is too thick.

East by West tips: you can also add a bit of probiotic yoghurt to this, some humous or mayo to make it into a dip.

*Ginger is easily peeled using the back of a spoon.

INGREDIENTS 

1 big bunch (approx 100g) watercress

3 tbs of lemon/lime juice

3 tbs of water

½ inch piece of ginger

1 ½ tsp sea salt

1 tsp cumin seeds/ground cumin

1 tsp jaggery or maple syrup

1 pinch of asafoetida (AKA hing)

Optional: 1 tsp ghee

WATCH ON INSTAGRAM:

 
 
 
Jasmine Hemsley