Fig Chutney

The purple figs are chosen when they are perfectly ripe and are prepared according to tradition in a mixture of vinegar and honey, cooked in the old-fashioned way in copper cauldrons, in small quantities and always with a focus on quality.

This fig chutney goes particularly well with foie gras, to which it brings a tangy note and a delicious sweet and sour flavor, pork, curries. Its mixture of spices will delight the amateurs of cuisines coming from the East.

Packaging :

• 40 g : jar

Tasting advice :

Keep in a cool place for a maximum of 10 days after opening.

To accompany foie gras :

The possibilities of presentation are various:

Serve the foie gras on a plate with a mini-quenelle of chutney.
Put the jar on the table and let the guests help themselves.
Put a little touch of it on toast, on top of the foie gras.
Use it to garnish small foie gras verrines, with crumbled gingerbread for example.
 

Other uses of fig chutney :

It is also excellent to deglaze a frying pan and to accompany white meats, in preparations based on goat cheese and honey, with game terrines, or with duck breast or grilled meats.