Apricot and Ginger Chutney
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Why it's good
Candied and supple, it lets the apricot speak first, then the ginger draws out each mouthful with its delicate heat.
Ingredients
apricots · onions · brown cane sugar · cold-pressed sunflower oil · ginger · umeboshi seasoning (ume fruit, sea salt)
*Organic ingredients. Certified organic by Ecocert France.
Preparation tips
Serve at room temperature. With hot meat, add it to the plate at the very last moment.
Nutritional information
This creation
Apricot, ginger and umeboshi come together in a fruity, tangy chutney with a hint of fire.
What's inside
The apricot and onion slowly candy with brown sugar; the umeboshi brings the tangy, salty note that gently cuts through the sweetness.
Why you'll love it
Because it sits as naturally alongside the character of a blue cheese as it does beside the rosy flesh of a duck breast.
How to enjoy
Place a camembert in a small dish, spoon some chutney over the top, add a few walnuts and bake until the centre is runny. Serve straight away with toasted bread.
