Fennel and Thyme Chutney

Sackville's Note:

This goes well with fish.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 2 large fennel bulbs, roughly chopped
• 200 ml dry white wine
• 2 -3 sprigs fresh thyme
• 2 cloves garlic, peeled and sliced
• 1 red chile, deseeded and chopped
• 1 lemon, juiced
• 50 ml extra virgin olive oil
• 1 cup chopped flat leaf parsley

Directions:

1. Place all the ingredients except the parsley in a saucepan and season to taste.
2. Bring to a boil, then turn down the heat very low and simmer for 20-30 minutes or until the fennel is soft and tender.
3. Remove the thyme sprigs and stir in the parsley to serve.