Apple-Fennel Chutney with Vanilla

This recipe is from Chef Skylar Bush of Park Cafe as demonstrated at The Edible Kitchen at Cheekwood Harvest Days.

October 11, 2017

Ingredients

  • 2 tablespoons of coconut oil or vegetable oil
  • 1 small chopped onion  
  • 1 diced fennel bulb
  • 1 tablespoon of minced ginger
  • ¼ cup of smoked honey
  • ½  cup of vegetable stock
  • ½ cup of rice vinegar
  • 2 diced apples
  • 1/2 of one apple reserved
  • 1/2  vanilla bean (scraped) 
  • ¼  cup of golden raisins
  • pinch salt and pepper
  • 1 teaspoon of garam masala to taste

Preparation

Heat coconut oil in a saute pan.

Add onions, fennel and ginger; saute 5-10 minutes.

Add honey.

Add vegetable stock and vinegar, scraping to loosen brown bits.

Add apples and vanilla and cook for 3 to 4 minutes, keeping half of an apple reserved.

Add remaining ingredients and cook until the apple is tender.

Puree one quarter of cooked mixture and fold back into apple mixture. Fold in the reserved raw apple. Chill.

Serve with cheese, pork, scallops, on a biscuit, or toss into your favorite curry. 

 

Ingredients

  • 2 tablespoons of coconut oil or vegetable oil
  • 1 small chopped onion  
  • 1 diced fennel bulb
  • 1 tablespoon of minced ginger
  • ¼ cup of smoked honey
  • ½  cup of vegetable stock
  • ½ cup of rice vinegar
  • 2 diced apples
  • 1/2 of one apple reserved
  • 1/2  vanilla bean (scraped) 
  • ¼  cup of golden raisins
  • pinch salt and pepper
  • 1 teaspoon of garam masala to taste
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