Fennel & Coriander Chutney
A community recipe by Krakra58Not tested or verified by Nigella.com
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Remove if needed, the outer leaves of the fennelbulbs and dice in pieces of 1 cm. Heat the oil on moderate and smother the fennel for 4-5 min. Mix it with all of the other ingrediënts and let it cool. Add salt and pepper to taste. Spoon into jars of in a bowl.
Remove if needed, the outer leaves of the fennelbulbs and dice in pieces of 1 cm. Heat the oil on moderate and smother the fennel for 4-5 min. Mix it with all of the other ingrediënts and let it cool. Add salt and pepper to taste. Spoon into jars of in a bowl.
Introduction
I invented this chutney because I wanted to eat the fennel in a different way...
I invented this chutney because I wanted to eat the fennel in a different way...
Ingredients
Serves: 4
Metric
Cups
- 2 small fennel
- 2 tablespoons olive oil
- 1 clove garlic (minced)
- 1 tablespoon balsamic vinegar
- 2 tablespoons lemon juice
- 1 tablespoon butter
- 1 spring onion (cut in rings)
- 1 tablespoon fresh coriander (chopped - fresh or frozen)
- 5 sundried tomatoes (in oil - finely chopped)
- 1 pinch of salt
- 1 pinch of white pepper
- 2 small fennel
- 2 tablespoons olive oil
- 1 clove garlic (minced)
- 1 tablespoon balsamic vinegar
- 2 tablespoons lemon juice
- 1 tablespoon butter
- 1 scallion (cut in rings)
- 1 tablespoon cilantro (chopped - fresh or frozen)
- 5 sundried tomatoes (in oil - finely chopped)
- 1 pinch of salt
- 1 pinch of white pepper
Method
Fennel & Coriander Chutney is a community recipe submitted by Krakra58 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
Great with grilled fish or meat or even with some crusty bread!
Great with grilled fish or meat or even with some crusty bread!
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