Chutney with Red Onion, Fennel and Chestnuts
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large onion (s), red
- 1 fennel
- 250 g chestnuts (sweet chestnuts), cooked
- 100 g suar, brown
- 12 ½ cl Marsala or sherry
- 12 ½ cl vinegar (apple cider vinegar)
- pepper
- 6 cl olive oil
Print Recipe
Pin Recipe Instructions
- Peel the onion and fennel and cut into fine strips. Heat the oil in a saucepan. Let the fennel and onions simmer in it until the onions are nice and soft. Add the chestnuts, sugar, marsala (or sherry) and pepper and slowly simmer until the chutney is thick.
- Place hot in sterilized mason jars and close tightly. The chutney can be stored in a dark and cool place for up to 6 months.
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