Apricot-Fennel Chutney

A Fusion Dish from San Francisco
Fennel,  Chili and Mint Combine

Cooking with limes


In this Fusion preserve as served by Danel Patterson of Coi in San Francisco, Apricots combine with Fennel, Chili and Mint to produce a delicate and tantalizing Chutney with overtones of Pacific Rim ingredients.

Apricot-Fennel Chutney



2 tablespoons Champagne ◊inegar
1/8 teaspoon Chili Flakes
1 tablespoon plus 1 teaspoon Sugar
½ teaspoon Salt
1 cup finely chopped Fennel
1 cup finely chopped Apricots
1 teaspoon Lime Juice
1 tablespoon finely chopped Mint


In a non-reactive pot, bring the Vinegar, Chili Flkes, Sgar and Salt to a boil with half a cup of Water.

Put in the Fennel and gently boil until it is tender but still  crisp, about 5 minutes.  Add the Apricots and bring to a boil, stirring until the mixture thickenes, andother 3 to 5 minutes.

Spread the mixture on a baking dish tocool.  When it reaches room temperature, stir in the Lime Juice and Mint.  Adjust Sugar and Salt to taste.

This makes about 1½ cups.  Good with Poultry, Lamb or Pork Chops.


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