Persian Fig and Fennel Chutney
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Step 1: Place the figs and red wine vinegar into 16 centimetre pot with a lid on and place over a low heat, allow these figs to cook for 10 minutes or until the centre has softened.
Step 2: Remove from the heat, strain off the figs (keeping the Red Wine Vinegar). Cut the figs in half and set aside.
Step 3: In another small pot, place over a medium to high heat add the fennel seeds and toast for 1 minute then. Add the Olive Oil, sweat off the onions and once these half soften add the fennel bulb and cook for 5 minutes or until the fennel bulb has softened.
Step 4: Add the cut figs, Red Wine Vinegar steeping liquid and the sugar, bring this to the boil, then reduce to a simmer and cook until almost all of the liquid has evaporated, remove from the heat and set aside to cool. Serve at room temperature.