Apple-Fennel Chutney with Vanilla

October 11, 2017

Kory Cheshier

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

Ingredients

2 tablespoons ofcoconut oil or vegetable oil

1small chopped onion

1diced fennel bulb

1 tablespoon ofminced ginger

¼ cup ofsmoked honey

½ cup ofvegetable stock

½ cup ofrice vinegar

2diced apples

1/2 ofone apple reserved

1/2 vanilla bean (scraped)

¼ cup ofgolden raisins

pinch salt and pepper

1 teaspoon ofgaram masala to taste

Preparation

1

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.

2

3

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