Apricot and Ginger Chutney
Candied and supple, it lets the apricot speak first, then the ginger draws out each mouthful with its delicate heat.
apricots · onions · brown cane sugar · cold-pressed sunflower oil · ginger · umeboshi seasoning (ume fruit, sea salt)
*Organic ingredients. Certified organic by Ecocert France.
Serve at room temperature. With hot meat, add it to the plate at the very last moment.
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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.
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.
