Recipe Shallot chutney

Set aside some of your planting to make a shallot chutney in early summer that will delight your taste buds.

Chutney d'échalotes
Preparation time:
15 min
Heat treatment time:
45 min
Shelf life:
Several months
Community rating:


Number of persons: Several
  • 400g shallots
  • 3 tbsp olive oil
  • 2 tablespoons sultanas
  • 2 glasses red wine
  • 1 glass grenadine syrup
  • Salt and pepper

Recommended products

We recommend: Terrines Le Parfait Familia Wiss > Terrine - 200g (Diameter : 82)


  • Peel and slice the shallots lengthways.
  • Pour 3 tablespoons of olive oil (butter or foie gras fat can also be used) into the pan over a low heat, add the chopped shallots and sweat, stirring constantly, without browning, for about 1 minute.
  • Season moderately with salt and pepper, then add the grapes, grenadine and wine. Cover and simmer for 10 minutes.
  • Immediately fill your Le Parfait Super 200 or Le Parfait Familia Wiss 200 terrine to within 1 cm of the rim. Close and immediately heat process your jar of chutney for 45 minutes at 100°C.

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