Did you know fennel is closely related to carrots, parsley, dill and coriander? It is a good source of protein and fibre plus minerals such as calcium, magnesium, iron and potassium along with vitamins C and A.
Fennel has a slightly sweet licorice-like flavour and is very versatile. Sliced raw fennel is sensational in salads, coleslaws and sandwiches. You can saute, roast or braise with it. Or turn it into this fabulously fennelly flavoursome chutney. You’ll enjoy an extra aniseedy hit because it uses fennel seeds as well as fresh fennel.
(FYI, fennel and anise have a similar taste but are two different plants.)
2 teaspoons fennel seeds
1 brown onion, peeled and quartered
1 apple, cored
1 large fennel bulb, white part only, sliced
5 cloves garlic, peeled
1 thumb-size knob of ginger, peeled and roughly chopped
1-2 green chillies, roughly chopped (optional)
30g EVOO
75g brown sugar
150g apple cider vinegar
1 teaspoon salt
Place fennel seeds in TM bowl and dry roast 8 min/Varoma/speed 1, leaving MC off to keep seeds as dry as possible. Allow to cool slightly and place a sheet of paper towel between the TM lid and MC to stop seeds flying out. Mill for 1 min/speed 10.
Add onion, apple, fennel, garlic, ginger and chillies. Chop 5 sec/speed 5, scrape down sides and repeat if necessary depending on how chunky you want it. Add oil and sauté 3 min/120°C/speed 1.
Add sugar, vinegar and salt. Cook 45 min/100°C/ speed 1 using simmering basket instead of MC on lid. Pour into sterilised jars and seal.
old chris new tricks 