in Great Britain

Chutney with red onion, fennel and chestnuts

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Ingredients for 4 servings:

  • 4 large onions, red
  • 1 fennel
  • 250 g chestnuts (sweet chestnuts), cooked
  • 100 g brown sugar
  • 12 ½ cl Marsala or Sherry
  • 12 ½ cl vinegar (apple cider vinegar)
  • pepper
  • 6 cl olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the onion and fennel and slice into thin strips. Heat the oil in a saucepan. Simmer the fennel and onions until the onions are soft. Add the chestnuts, sugar, Marsala (or sherry), and pepper, and simmer gently until the chutney thickens. Pour the chutney into sterilized jars while still hot and seal tightly. The chutney will keep for up to 6 months in a cool, dark place.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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