Chutneys

Savoury recipe
Ollivier Christien

Ollivier Christien

Pastry Chef
Born in Brittany, into a family of restaurant owners, Ollivier Christien holds a CAP (French vocational training certificate) in pastry-making and bakery. In 1986, Ollivier Christien worked for a year...
  1. Mango and Apricot chutney

    Ingredients

    • Frozen fruits IQF : Apricot halves - 100 g
    • Frozen fruit purée 100% : Mango - 300 g
    • Olive oil - 1filet
    • Ginger - 2racines
    • Brown sugar - 80 g
    • Sherry vinegar - 10 g
    • Dried raisins - 30 g
    • Almond (flakes) - 60 g
    • nutmeg (powder) - Qs
    Reduction and caramelisation

    In this step

    IQF_Abricot77_RVB-150dpi-697x697
    Frozen whole fruit and pieces IQF
    PuréeSurgelée_Mangue-RVB-150dpi-697x697
    Frozen fruit purées
  2. Blackberry chutney

    Ingredients

    • Frozen fruit purée, sugar added : Blackberry - 500 g
    • Frozen fruits IQF : Blackberry - 500 g
    • Olive oil - 1filet
    • Onion - 350 g
    • Tomato - 300 g
    • Ginger (diced) - 30 g
    • Sugar blond brown sugar - 350 g
    • Sherry vinegar - 40 g
    • Salt - 5 g
    • nutmeg (powder) - ½ noix
    • Chilli - 1 pincée
    The day before, take the fruit purees out of the freezer to defrost.
    Prepare and chop the fruit, vegetables and onions.
    In a pan over low heat, sweat the ingredients of the first paragraph in olive oil adding the sugar last, and then reduce.
    Deglaze with the vinegar then add the ingredients of the second paragraph. Leave to reduce until it reaches the desired
    texture and taste, finally finish with the spices and seasoning.
    Cover with cling-film and cool.
    Reduction and caramelisation

    In this step

    PuréeSurgelée_Mure-RVB-150dpi-697x697
    Frozen fruit purées
    IQF_Mure-RVB-150dpi-697X697
    Frozen whole fruit and pieces IQF

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