Apple + Fennel Chutney

Last week’s market day started out cool and temperate, with the fog lingering on the lake, turning into a gorgeous fall-like day, maybe too soon for mid-August but it was appropriate for this recipe.

As I walked from the parking lot by Charlton Orchards, I noticed they had the first apples of the season out, and I knew I had to use them in something today.

And on checking with our other producers, surprisingly, Farmer Dave had some fennel, this late in the season that’s a treat, and so the recipe took shape in my head.

I wanted to make an apple and fennel relish or chutney, something that would be a quick fix that you could use all week for lunch sandwiches, or with some grilled meat at dinner.

The chutney would have paired really well with a squash fritter (check this recipe for squash pancakes here, it’s almost similar), which I had planned on making last week, but due to technical equipment difficulties had to abandon. The Bread Shop came to the rescue with their yum baguette, and worked perfectly for this tart and sweet spread.

This chutney reminds me of a grated raw mango pickle my mother and sisters make in India, called chundo, which literally means ‘mashed’. A sweet and tart spread, like marmalade is so delish’ with Indian savory breads or fritters.

p.s. you can skip the tomato in this recipe and just stick to the two ingredient to make it less tart.

Makes Approx. 2 cups

2 apples grated (any tart variety you’d use for baking)
1 cup fennel chopped
½ medium tomato chopped
½ tsp. minced garlic
3 slivers of jalapeño
3 tbsp. maple syrup
½ tsp. tamari soy sauce (gluten-free)
¼ tsp. salt
1/8 tsp. crushed black pepper
1 tbsp. olive oil

1. Heat the oil in a sauce pan and stir in the garlic, when translucent, add the fennel
2. Stir fry the fennel for about 5-7 minutes and then add the apples, salt, pepper and the jalapeño slices
3. Stir for about 10-12 minutes on medium heat until the apples have reduced in quantity and the water is released
4. Stir in the tomatoes, and stir until most of the water has burnt off, another 7-10 minutes
5. Add in the maple syrup, and tamari, adjust salt and pepper and stir until the chutney takes on a marmalade like consistency
6. Discard the jalapeño slices, and serve warm as a side or cool and jar for 5-10 days to use as a chutney