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.
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INGREDIENTS
Nutrition- 1
- 1cup almond halve
- 1cup shaved fennel
- 3dashes curry powder
- 1cup white wine
- 2tablespoons olive oil
- 3
- 1
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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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