Ingredients
(Makes aprox 2 x 1lb jars)

2 fennel bulbs
1 onion (weighing the same as the fennel)
1 apple (weighing the same as the fennel)
100ml white wine vinegar
350g white sugar
1tsp fennel seeds
Salt & pepper

Method
1. Finely chop the fennel and onion. Place in a medium sized heavy pan with a drizzle of olive oil. Cook on a medium heat until soft, making sure they do not start to brown.

2. Meanwhile peel, core and finely chop the apple. Add to the pan and continue to cook the mixture for a few more minutes.
3. Add the white wine vinegarand fennel seeds. Continue to cook for a further 20 minutes until the liquid has reduced by half and is thick.
4. Add the sugar and reduce until thick once more. Season with salt and pepper and leave to cool.
5. Wash the jars well and sterilise. I usually do this by filling the jars with boiling water and putting the lids in a bowl of boiling water. I pour away the water just before filling each jar and immediately take the lid from the bowl and screw it on. Shake as much water from them as possible before filling.
   Alternatively put the jars in an oven set to 180oC/350oF/Gas 4 for 10minutes. Be careful to put them on a dry surface when removing or they could crack. Lids can be placed in a small pan of boiling water. Shake as much water from the lids as possible before filling.
6. Pot into the prepared jars. Cool and label. I find that chutneys are best stored for about four weeks to mature before eating.