Wild Curly Dock Masala , Foraged Watercress & Wild Spicy Mustard Leaf Chutney Recipe

Name: Wild Curly Dock Masala , Foraged Watercress & Wild Spicy Mustard Leaf Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Wild Curly Dock Masala; 4 cups washed and de-stemmed curly dock leaves; 1/2 cup onion; 2 teaspoons garlic; 2 cups coconut milk; 4 teaspoons garam masala, homemade; 1/2 teaspoon salt to taste; 2 teaspoons ginger, fresh grated; 1/2 tablespoon pan toasted mustard seeds for garnish; 1/4 cup fresh coriander leaves to finish; Foraged Watercress, Chickweed & Spicy Black Mustard Leaf Chutney; 1 cup chickweed; 1 cup watercress; 1/4 cup black mustard leaf; 1/4 cup white balsamic vinager; 1/4 cup water if necessary to thin; 1 teaspoon jalepeno; 1/4 cup diced onion; 1/2 teaspoon salt & pepper to taste

Servings: persons

Wild Curly Dock Masala
4 cups washed and de-stemmed curly dock leaves
1/2 cup onion
2 teaspoons garlic
2 cups coconut milk
4 teaspoons garam masala, homemade
1/2 teaspoon salt to taste
2 teaspoons ginger, fresh grated
1/2 tablespoon pan toasted mustard seeds for garnish
1/4 cup fresh coriander leaves to finish
Foraged Watercress, Chickweed & Spicy Black Mustard Leaf Chutney
1 cup chickweed
1 cup watercress
1/4 cup black mustard leaf
1/4 cup white balsamic vinager
1/4 cup water if necessary to thin
1 teaspoon jalepeno
1/4 cup diced onion
1/2 teaspoon salt & pepper to taste

1
["I made a garam masala (spice blend) from scratch, so I wanted to use it here. It contained (more or less):
2
Cinnamon
3
Coriander seeds
4
Mustard Seeds
5
Bay leaves
6
Black cardamom
7
Black peppercorn
8
Toast EVERYTHING in a dry pan before you grind this. It's so worth it. Don't be afraid to make this your own and add spices or change proportions.", "The Curry
9
Finely chop carlic, ginger, onion and if you'd like, a chili and sautee with cooking oil and a few healping tablespoons of your masala mix until evenly covered and transluscent. Make sure to add salt to taste. Then add the washed and de-stemmed curly dock and ""wilt"" and coat it with the spice and aromatics mixture. You will notice the bright green change to a khaki color.
10
I then added about a cup about 2 cups of coconut milk to the curly dock and spices and let this simmer for 20-25 minutes. After it cooled slightly, I blended until smooth and silky. Then add your steamed or boiled yams chunks for pops of chunky sweetness. Use the idli to sop it up! I garnished with watercress, cilantro and...the wild chutney!", "I used my food processor again here (my bestie). So vibrant and green and POW! ZING! BAM! Your tongue doesn't know what to do - the wasabi punch from out of no where, then the peppery rush of the watercress and the green sweetness from the chickweed. Wow. Just wow. All together, this vibrant chutney, with the silky curly dock curry with coconut milk and the puffy, fermented pillows of idli. It was another excellent weekend and wild food adventure. I soooo heart food."]

110

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Wild Curly Dock Masala, 4 cups washed and de-stemmed curly dock leaves, 1/2 cup onion, 2 teaspoons garlic, and more.

Yes, Wild Curly Dock Masala , Foraged Watercress & Wild Spicy Mustard Leaf Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wild Curly Dock Masala , Foraged Watercress & Wild Spicy Mustard Leaf Chutney

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