Best Bacon Fennel Apple Chutney Recipes

BACON, FENNEL AND APPLE CHUTNEY image

Number Of Ingredients 12

1/2 pound applewood smoked bacon, cut into 1/2-inch dice
1/2 medium onion, cut into 1/2-inch dice
1 medium fennel bulb-halved, cored and cut into 1/2-inch dice-plus 1 tablespoon chopped fennel fronds
2 thyme sprigs
2 garlic cloves, minced
1 Granny Smith apple-peeled, cored and cut into 1/2-inch dice
1 teaspoon ground fennel seeds
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon sugar
Salt and freshly ground pepper
30 baguette slices, brushed with olive oil and toasted

Steps:

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 and serve the chutney with the toasts.

BACON, FENNEL, AND APPLE CHUTNEY image

Number Of Ingredients 11

1/2# applewood smoked bacon, cut into 1/2 inch dice
1/2 medium onion, cut into 1/2 inch dice
1 medium fennel bulb - halved, cored and cut into 1/2 dice - plus 1 tbsp. chopped fennel fronds
2 thyme sprigs
2 garlic cloves, minced
1 Granny Smith apple - peeled, cored and cut into 1/2 inch dice
1 tsp ground fennel seed
1 tbsp. fresh lemon juice
1 tsp finely grated lemon rind
1 tsp sugar
Salt and freshly ground pepper

Steps:

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 tbsp. 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 the fennel fronds. Remove the chutney from the heat, season with salt and pepper, and let cool to room temperature. Discard the thyme and serve with roast pork or on baguette slices.

BACON, FENNEL & APPLE CHUTNEY image

Yield 10

Number Of Ingredients 12

1/2 lb applewood smoked bacon, cut into 1/2" dice
1/2 med onion, cut into 1/2" dice
1 med fennel bulb-halved, cored & cut into 1/2" dice-plus 1 TB chopped fronds
2 thyme sprigs
2 garlic cloves, minced
1 Granny Smith apple-peeled, cored & cut into 1/2" dice
1 tsp ground fennel seeds
1 TB fresh lemon juice
1 tsp finely grated lemon zest
1 tsp sugar
Salt & pepper
30 baguette slices, brushed with olive oil & toasted

Steps:

Heat lg skillet; add bacon & cook over moderate til crisp, about 4 min. Using slotted spoon, transfer to paper towels. Pour off all but 3 TB fat from skillet. Add onion to skillet & cook over moderate til softened, about 3 min. Add fennel, thyme, garlic & apple. Cover & cook over moderately low, stirring occ. til softened, about 8 min. Add fennel seeds & cook, stirring, til fragrant, about 1 min. Stir in lemon juice, zest, sugar & fronds. Remove chutney from heat, season with s&p & let cool to room temp. Discard thyme & serve chutney with toasts.