GET 5% DISCOUNT on your 1st order by subscribing to the Newsletter - Delivery OFFERED in France, in relay points from 59€

FOLLOWING THE PUBLIC HOLIDAYS ON 8 AND 9 MAY, YOUR ORDERS WILL BE PROCESSED WITH AN ADDITIONAL DELAY.

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

Difficulty:

Community rating:

Ingredients

Number of persons: Several

400g shallots
3 tbsp olive oil
2 tablespoons sultanas
2 glasses red wine
1 glass grenadine syrup
Salt and pepper

Preparation

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.