Lotus root and sev adds real texture and bite to this dish. You shoud be able to find both of these ingredients at your local Indian store. Ramsons are the flowers of wild garlic leaves that grow in the woodlands during Spring. Fermenting is a great way to preserve this special ingredient, making it available all year round: simply sprinkle the whole ramson flower heads with a little sea salt. Massage the salt into the ramsons for around 10 minutes then pound them using a rolling pin to break down the plant fibres and release more liquid. Tranfer the ramsons to a flat tray – you will start to see the moisture come out of the flowers. Pour the plant matter and all it’s liquid into a sterilised jar, and press it down to make sure it’s completely submerged in it’s liquid. Leave for 2–3 weeks before tasting.
Note: If you are making larger batch of the coriander chutney, omit the lemon juice, sugar and salt until just before serving. This will allow the chutney to retain its colour.
Extracted From Kricket: An Indian-Inspired Cookbook By WillBowlby (Hardie Grant, £26) Photography: Hugh Johnson