Fennel and Walnut Chutney

1. Combine the vinegar and currants in a small saucepan and let stand for about an hour, to plump the currants. Bring to a boil, and boil for several minutes, until the vinegar has reduced by about half. Set aside.
2. Cut the head of fennel in quarters lengthwise, then cut crosswise into thin slices.
3. In a large saucepan, heat the olive oil over medium-high heat. Add the onion and the sliced fennel and stir for a moment. Turn the heat to low and cook, stirring frequently, for about 15 minutes. Season with about 1/2 teaspoon each of salt and pepper. Add the currants and their vinegar along with the coriander. Increase the heat and add the orange juice and sugar. Bring to a boil and cook for 10 to 12 minutes, or until the juice has mostly evaporated.
4. Turn to lowest heat and add the walnuts. Cover the pan and cook gently, stirring occasionally, until the chutney is very soft, 15 to 20 minutes. If it seems to be getting too dry, stir in water, a tablespoon or two at a time. Before serving, season with additional salt or pepper if necessary. The chutney will keep for several days, refrigerated in a covered container or jar. Bring to room temperature before serving.

*Serving suggestion: Drizzle or spoon some of the chutney on a plate before serving Seared Sea Scallops with Plum and Fennel Salad.