Caramelized Fennel and Apricot Chutney


Caramelized Fennel and Apricot Chutney

Lovely depths of flavor, the caramelized fennel gives a little licorice, ripe apricots, cardamom and cumin. This chutney/savory spread was amazing as canapés or just on toast, whatever your choice you won't be disappointed!
Keyword caramelized fennel and apricot chutney
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Ian Wickman


  • 1 each fennel bulb
  • 3 each ripe apricots (I used 3 small apricots, 2 big ones would probably be about the same)
  • 1 tbsp butter
  • 1/8 tsp ground cardamom
  • 1/16 tsp ground cumin
  • 1/2 tsp agave nectar
  • 1 pinch salt


  • Remove the tough core of the bulb, then slice into thin strips.
  • Heat a large pan over medium heat.
  • Melt the butter in the pan and add the fennel.
  • Cook the fennel slowly, stirring regularly, until it is a nice brown color and caramelized, about 15 - 20 minutes. Keep an eye on the temperature, making sure not to burn it.
  • Remove the pits from the ripe apricots and slice into thin strips.
  • Add them to the pan with the cardamom, cumin, and a little bit of salt.
  • Cook, stirring frequently, for another 5 minutes or so until the apricot has completely softened and combined with the fennel. 
  • Remove from heat and stir in agave nectar. Taste again and adjust salt/agave to your taste.
  • Serve warm over mini pancakes, toast, or as you like!


This recipe was a total experiment but the result was amazing! I wanted to make something with caramelized fennel but wasn't quite sure where I was heading... As sometimes happens when I'm cooking, my original idea (or lack thereof) gathers inspiration as I start using the ingredients and smelling, tasting, or seeing the results! I had found some clover flowers in our yard and also had some gluten free pancakes from the morning so I quickly toasted those, added the chutney and garnished with the clover flower and voila caramelized fennel and apricot chutney canapés, complete with an edible flower! I think it would be equally delicious over some chicken and rice... yum... may need to try that now.


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