Fennel-Apple Chutney
Makes About 2 Cups, Enough For 1 Recipe Slow-Roasted Pork Shoulder
Ingredients
1 tablespoon olive oil
1 large fennel bulb, stalks discarded, halved, cored, and cut into 1⁄4-inch pieces
1 onion, chopped fine
2 Granny Smith apples peeled, cored, and cut in 1⁄2-inch pieces
1 cup rice vinegar
3⁄4 cup sugar
2 teaspoons grated lemon zest
1 teaspoon salt
1⁄2 teaspoon red pepper flakes
Instructions
Heat oil in medium saucepan over medium heat until shimmering. Add fennel and onion and cook until softened, about 10 minutes. Add apples, vinegar, sugar, zest, salt, and pepper flakes. Bring to simmer and cook until thickened, about 20 minutes. Cool to room temperature, about 2 hours or refrigerate overnight. Serve with pork.
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