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Bacon, Fennel and Apple Chutney
© Michael Turek

Bacon, Fennel and Apple Chutney

  • SERVINGS: 10

Chutney is a favorite British condiment for everything from cheese to roasts. This sweet-and-smoky version is perfect with crackers as a starter, spread on a grilled cheddar sandwich or served with roasted pork.

  1. 1/2 pound applewood smoked bacon, cut into 1/2-inch dice
  2. 1/2 medium onion, cut into 1/2-inch dice
  3. 1 medium fennel bulb—halved, cored and cut into 1/2-inch dice—plus 1 tablespoon chopped fennel fronds
  4. 2 thyme sprigs
  5. 2 garlic cloves, minced
  6. 1 Granny Smith apple—peeled, cored and cut into 1/2-inch dice
  7. 1 teaspoon ground fennel seeds
  8. 1 tablespoon fresh lemon juice
  9. 1 teaspoon finely grated lemon zest
  10. 1 teaspoon sugar
  11. Salt and freshly ground pepper
  12. 30 baguette slices, brushed with olive oil and toasted
  1. Heat a large skillet; add the bacon and cook over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 3 tablespoons of the fat from the skillet.
  2. Add the onion to the skillet and cook over moderate heat until softened, about 3 minutes. Add the diced fennel, thyme, garlic and apple. Cover and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add the fennel seeds and cook, stirring, until fragrant, about 1 minute. Stir in the lemon juice, lemon zest, sugar and fennel fronds. Remove the chutney from the heat, season with salt and pepper and let cool to room temperature. Discard the thyme, stir in the bacon and serve the chutney with the toasts.


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