Fennel Chutney
- /
- 0.5 hours
- pan
For Chutney
Ingredient
fennel 2 bulbs
shallots 2 bulb
orange zest & juice 1 pc
light brown sugar 150 g
water 300 ml
Directions
Top, core and slice fennel
Finely slice shallot
Soften fennel and shallot with oil and pinch of salt
Add orange zest, juice, sugar and water reduce until sticky
Principles
/
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
credit to chefthombateman