Lemon fennel relish recipe
Easy
Prep 30min Cook 50min
This is a delicious gutsy lemon fennel relish recipe suitable for cheese plates, serving with fish, cold chicken, cold roast meat and ideal for using on sandwiches and baguettes. It will keep for up to a couple of months in the fridge in a sealed jar and makes a great gift, wish some specialty cheeses. If you prefer the relish to have a little more liquid simmer it for only about 20 – 30 minutes.
Ingredients
- 7 lemons, washed
- 1 tbsp olive oil
- 1 brown onion sliced
- 2 stalks celery about 80g, chopped
- 250g or about 1 large head of fennel, stalk removed and sliced into 1 cm slices
- 3 tsp fennel seeds
- ¾ cup vinegar
- 140g organic raw sugar or plain raw sugar
- ¾ cup water
Recipe Steps
Using a peeler, peel the skin only from 3 lemons and slice into fine strips, cut away the pith of all the lemons and segment them into a bowl squeezing out as much juice as you can and discarding the seeds and membrane.
Combine the lemon segments, rind, juice, fennel, fennel seed, celery, sugar, vinegar and water in a saucepan and bring to a boil. Reduce the heat and simmer for about 40-45 minutes until most of the juice has been reduced.
Combine the lemon segments, rind, juice, fennel, fennel seed, celery, sugar, vinegar and water in a saucepan and bring to a boil. Reduce the heat and simmer for about 40-45 minutes until most of the juice has been reduced.
Bottle and store in sterilized jars in the pantry or in a air tight jar or container in the fridge.
