Fennel-Apple Chutney
By America's Test KitchenPublished on February 24, 2011
Yield
Serves 4 to 6 (Makes about 2 cups)
Ingredients
1 tablespoon olive oil 1 large fennel bulb, halved, cored, and cut into ¼-inch pieces1 medium onion, chopped fine2 medium Granny Smith apples peeled, cored, and cut in ½-inch pieces1 cup rice vinegar ¾ cup sugar 2 teaspoons grated zest from 1 lemon1 teaspoon table salt ½ teaspoon red pepper flakes
Before You Begin
This chutney pairs perfectly with our Slow-Roasted Pork Shoulder with Peach Sauce (see related recipe), when substituted for the Peach Sauce.
Instructions
- Heat oil in medium saucepan over medium heat until shimmering. Add fennel and onion and cook until softened, about 10 minutes. Add apples, vinegar, sugar, zest, salt, and pepper flakes. Bring to simmer and cook until thickened, about 20 minutes. Cool to room temperature, about 2 hours or overnight. Serve with pork.
Yield
Serves 4 to 6 (Makes about 2 cups)Ingredients
1 tablespoon olive oil
1 large fennel bulb, halved, cored, and cut into ¼-inch pieces
1 medium onion, chopped fine
2 medium Granny Smith apples peeled, cored, and cut in ½-inch pieces
1 cup rice vinegar
¾ cup sugar
2 teaspoons grated zest from 1 lemon
1 teaspoon table salt
½ teaspoon red pepper flakes
Ingredients
1 tablespoon olive oil
1 large fennel bulb, halved, cored, and cut into ¼-inch pieces
1 medium onion, chopped fine
2 medium Granny Smith apples peeled, cored, and cut in ½-inch pieces
1 cup rice vinegar
¾ cup sugar
2 teaspoons grated zest from 1 lemon
1 teaspoon table salt
½ teaspoon red pepper flakes
Ingredients
1 tablespoon olive oil
1 large fennel bulb, halved, cored, and cut into ¼-inch pieces
1 medium onion, chopped fine
2 medium Granny Smith apples peeled, cored, and cut in ½-inch pieces
1 cup rice vinegar
¾ cup sugar
2 teaspoons grated zest from 1 lemon
1 teaspoon table salt
½ teaspoon red pepper flakes
Why This Recipe Works
For a fruity chutney recipe to accompany our slow-roasted pork shoulder, we used sweet and sour elements to cut the meat’s richness. Fennel adds an anise flavor that contrasts nicely with the tartness of Granny Smith apples.
Before You Begin
This chutney pairs perfectly with our Slow-Roasted Pork Shoulder with Peach Sauce (see related recipe), when substituted for the Peach Sauce.
Instructions
- Heat oil in medium saucepan over medium heat until shimmering. Add fennel and onion and cook until softened, about 10 minutes. Add apples, vinegar, sugar, zest, salt, and pepper flakes. Bring to simmer and cook until thickened, about 20 minutes. Cool to room temperature, about 2 hours or overnight. Serve with pork.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments