A tart and delightful chutney to be served with Chef Stratta’s Seared Sea Scallops with Plum and Fennel Salad for an elegant and elevated meal you can make right at home!
- 1 cup red wine vinegar or white wine vinegar
- 3/4 cup dried currants
- 1 medium-sized head fennel, the stems and feathery tops removed
- 3 tablespoons olive oil
- 1/3 cup chopped onion
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon ground coriander
- 1 1/2 cups orange juice
- 2 teaspoons sugar
- 1 cup toasted California walnuts, chopped or in halves and large pieces
- Water, if needed
- Combine the vinegar and currants in a small saucepan and let stand for about an hour, to plump the currants. Bring to a boil, and boil for several minutes, until the vinegar has reduced by about half. Set aside.
- Cut the head of fennel in quarters lengthwise, then cut crosswise into thin slices.
- In a large saucepan, heat the olive oil over medium-high heat. Add the onion and the sliced fennel and stir for a moment. Turn the heat to low and cook, stirring frequently, for about 15 minutes. Season with about 1/2 teaspoon each of salt and pepper. Add the currants and their vinegar along with the coriander. Increase the heat and add the orange juice and sugar. Bring to a boil and cook for 10–12 minutes, or until the juice has mostly evaporated.
- Turn to lowest heat and add the walnuts. Cover the pan and cook gently, stirring occasionally, until the chutney is very soft, 15-20 minutes. If it seems to be getting too dry, stir in water, a tablespoon or two at a time. Before serving, season with additional salt or pepper if necessary. The chutney will keep for several days, refrigerated in a covered container or jar. Bring to room temperature before serving.
*Serving suggestion: Drizzle or spoon some of the chutney on a plate before serving Seared Sea Scallops with Plum and Fennel Salad.