Fennel-Apple Chutney

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Appears in Cook's Illustrated September/October 2010

This sweet-tart chutney is a perfect accompaniment to pork.

SERVES4 to 6 (Makes about 2 cups)

WHY THIS RECIPE WORKS

For a fruity chutney recipe to accompany our slow-roasted pork shoulder, we used sweet and sour elements to cut the meat’s richness. Fennel adds an anise flavor that contrasts nicely with the tartness of Granny Smith apples.

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