Chutney made from Japanese knotweed sprouts

Ingredients for 1 servings:

• 500 g sprouts (Japanese knotweed sprouts), cleaned, young ones up to 50 cm long)
• 200 ml cola
• 2 m.-sized onion(s)
• 100 g sugar, brown
• 2 tbsp apple cider vinegar
• 1 tbsp mustard seeds
• 2 tbsp sauce (teriyaki or Worcestershire sauce)
• 1 tsp coriander powder
• ½ tsp cumin, whole or ground, to taste
• 1 tsp, leveled salt
• 2 cloves garlic, to taste
• 1 tsp paprika powder, mild or hot
• 1 tsp chili flakes, to taste
• possibly salt and pepper

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Clean the sprouts (remove all the leaves down to the stem axis) and cut into approximately 1 cm rings. Finely chop the onion and garlic. Place everything except the paprika in a saucepan and cook uncovered over medium heat until reduced (approx. 20-30 minutes). Add the paprika, heat again, season to taste, and serve hot in jars. Tastes great with meat and anything grilled. Note: Japanese knotweed is a problematic “wild weed” in Europe, displacing native flora. However, it tastes similar to rhubarb and is therefore great in chutneys.