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The purple figs are chosen when they are perfectly ripe and are prepared according to tradition in a mixture of vinegar and honey, cooked the old-fashioned way in copper cauldrons, in small quantities and always with an emphasis on quality.
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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.
40 g : jar
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.
Figs 45 %, apples, onions, cane sugar, white Oc wine (sulphites), cider vinegar (sulphites), sultanas, sherry vinegar (sulphites), extra virgin olive oil, spices 0,3 % of which curry (mustard, celery), garlic, colouring: ordinary caramel, salt.
|Average nutritional values||Per 100 g|
|Energy (kJ / kcal)||521 / 124|
|Total fat (g)||2|
|Saturated fat (g)||0,5|