Moroccan Fennel Chutney - cooking recipe

Ingredients

1 red onion, diced
1 cup almond halve
1 cup shaved fennel
3 dashes curry powder
1 cup white wine
2 tablespoons olive oil
3 garlic cloves, chopped
1/2 cup raisins or 1/2 cup cranberry raisins
1 tablespoon capers (and juice)

Preparation

Cut almonds in half and roast in a dry pan.
When the almonds are toasted toss in the onion, olive oil, and raisins and cook until softened.
Added curry, and garlic, sauteed a bit then added the fennel and capers.
Deglaze with white wine and reduce to half and serve.
Great over fish, or with mussels or as a side dish.