Fennel and Thyme Chutney

Ingredients

• 2 large fennel bulbs, roughly chopped
• 200 ml dry white wine
• 2-3 sprigs fresh thyme
• 2 cloves garlic, peeled and sliced
• 1 red chile, deseeded and chopped
• 1 lemon, juiced
• 50 ml extra-virgin olive oil
• 1 cup chopped flat leaf parsley

Directions

1. 1

   Place all the ingredients except the parsley in a saucepan and season to taste.

2. 2

   Bring to a boil, then turn down the heat very low and simmer for 20-30 minutes or until the fennel is soft and tender.

3. 3

   Remove the thyme sprigs and stir in the parsley to serve.