Chutneys

Name: Chutneys
Ingredients: Huile d'olive; Gingembre; Sucre roux; Xérès (vinaigre); Raisin sec; Amandes (effilées); Noix de muscade (poudre); Huile d'olive; Oignon; Tomate; Gingembre (dés); Sucre vergeoise blonde; Xérès (vinaigre); Sel; Noix de muscade (poudre); Piment

Savoury recipe

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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...

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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

Frozen fruits IQF : Apricot halves

Frozen whole fruit and pieces IQF

Frozen fruit purée 100% : Mango

Frozen fruit purées
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

Frozen fruit purée, sugar added: Blackberry

Frozen fruit purées

Frozen fruits IQF : Blackberry

Frozen whole fruit and pieces IQF