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:
- 25mins
- Ingredients:
- 9
- 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
- Cut almonds in half and roast in a dry pan.
- When the almonds are toasted toss in the onion, olive oil, and raisins and cook until softened.
- Added curry, and garlic, sauteed a bit then added the fennel and capers.
- Deglaze with white wine and reduce to half and serve.
- Great over fish, or with mussels or as a side dish.
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RECIPE SUBMITTED BY
I used to be a sous Chef, now I cook for fun! What is it that they say, if you cant take the heat get out of the kitchen? Now I'm a waiter in one of the most prestigious steak houses in Boston. I make award winning wine and love the ocean. I love to eat well and I learned at a young age that you cant eat well unless you can cook well. I love this site and love to tweak recipes.
