Serve brussels sprouts with a very simple yet totally delicious shallot chutney made with sugar, vinegar and raisins for something a little bit different. In this recipe, they're finished with toasted hazelnuts too for a bit of added crunch.
- 1kg Brussels sprouts
- 10 shallots
- 100g fat raisins
- 2 tbsp. golden caster sugar
- 4 tbsp. red wine vinegar
- 2 tbsp. each oil and butter
- Salt and pepper
- Handful toasted hazelnuts
Bring a pot of salted water to the boil and cook the sprouts for 5-7 minutes. Drain and plunge into ice water and then drain really well to get rid of any extra water.
Finely slice the shallots. Heat butter and oil in a large frying pan and then add the shallots. Cook for 10 minutes over a really low heat until softening and starting to colour. Sprinkle the sugar in, stir really well and then add the raisins and vinegar. Season with salt and pepper and then simmer for 5 minutes or until sticky.
Put the sprouts into the pan with the shallots, then stir to toss everything together and cook for a minute or so. To serve, sprinkle with the hazelnuts.