Ingredients
- 400 gr (raw) chestnuts
- 3 bid red onions
- 2 big fennels
- 120ml white wine vinegar
- 120 ml brandy
- 100 gr fine brown sugar
- 80 ml olive oil
Details
Level of difficulty Average
Preparation time 20mins
Cooking time 60mins
Cost Average budget
Preparation
Step 1
Start with the chestnuts. Score them well with a sharp knife and steam them for about 20 minutes. You will know when they are ready when the skin starts to peal on its own.
Step 2
Thinly slice the onions and the fennel. Pour the oil in a large pan over medium heat and cook till they are tender, for about 20 minutes. In the meantime peal the chestnuts and coarsely chop them. You want chunky pieces in your chutney.
Step 3
Add them in the pot with the onions and fennel and stir. Then add the vinegar, brandy and brown sugar an bring to the boil. Season to taste and let boil for about an hour while stirring occasionally or until the liquids are absorbed.
Step 4
I chose to sterilise the jars I used and it was fairly easy. Just warm up the oven to 275 C. Spread to sheets of baking paper and place the jars on top. Leave them for 20 minutes then remove very carefully with an oven glove and put in the chutney while they are both hot (chutney and jar).
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