Fennel and Thyme Chutney

• 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

1. Place all the ingredients except the parsley in a saucepan and season to taste.
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. Remove the thyme sprigs and stir in the parsley to serve.

fennel bulbs, white wine, thyme, garlic, red chile, lemon, olive oil, flat leaf parsley

Taken from www.food.com/recipe/fennel-and-thyme-chutney-98190 (may not work)