Festive Fennel Chutney

Ingredients

• 2 fennel bulbs, finely grated
• 2 star anise
• 1/2 tsp mustard seeds
• splash rapeseed oil
• 30ml vodka
• 120ml apple juice
• 120ml white wine vinegar
• 120g brown sugar

Method

1. Heat a splash of rapeseed oil in a large saucepan and gently fry the mustard seeds until they start to pop.
2. Add the grated fennel and star anise and cook for 3-4 minutes, then add the vodka and cook until evaporated.
3. Next add the apple juice and white wine vinegar and continue to cook until reduced by half.
4. Finally add the sugar and keep cooking it gently until all of the liquid has evaporated.
5. Leave to cool before dividing into small sterilised jars. Top each jar with a disc of greaseproof paper, before sealing tightly. It will keep in the fridge for months.

Tip

This chutney gets better with age. It’s a perfect accompaniment for cheese, meats and shellfish.