Moroccan Fennel Chutney

This is a tasty recipe that gets better when you let it marinade after you cook it. It almost tastes like it has some kind of sausage in it but it is meat free. It is great over fish, or sauteed with mussels. Make extra, you'll wish you did.

• Ready In: 25 mins
• Serves: 2-4

Ingredients

• 1  red onion, diced
• 1  cup  almond halve
• 1  cup  shaved fennel
• 3  dashes curry powder
• 1  cup white wine
• 2  tablespoons olive oil
• 3  garlic cloves, chopped
• 1⁄2 cup raisins or 1⁄2 cup  cranberry raisins
• 1  tablespoon capers (and juice)

Directions

1. Cut almonds in half and roast in a dry pan.
2. When the almonds are toasted toss in the onion, olive oil, and raisins and cook until softened.
3. Added curry, and garlic, sauteed a bit then added the fennel and capers.
4. Deglaze with white wine and reduce to half and serve.
5. Great over fish, or with mussels or as a side dish.