Ingredients
- 2 bulbs fennel, washed, trimmed and diced.
- 2 figs, washed, dried, middles scooped out and reserved, the outers diced.
- ½ cup brown sugar
- ½ cup red wine vinegar
- ½ -1 tsp salt, according to taste
- 1 fresh chili, diced seeds in
- ½ tsp chili flakes
- ½ tsp fennel seeds, toasted
Feisty fennel and fig chutney
Method
- Bring vinegar and sugar to the boil, add fennel seeds, chili flakes, fig pulp and salt and reduce syrup by a third
- Add diced fig, fennel and chili, stir and return to simmer before removing from heat
- Transfer to a sterilised jar
- Cool and refrigerate
Comments
This is sweet, aromatic and spicy and makes a great accompaniment to grilled meats or roasted vegetable salad.
