Watermelon chutney


  • 2 kg watermelon, weighed unpeeled
  • 500 g brown sugar
  • 500 g caster sugar
  • 6 small onions
  • 6 cloves
  • 2 limes
  • 1 tsp. tablespoons salt
  • 1 piece of fresh ginger (thumb-sized) or 1 tsp. coffee ginger powder
  • 1 large pinch of cayenne

chutney de pasteque pour foie gras


  1. Peel the watermelon, remove all the bark and seeds. Cut into large cubes, above a bowl to collect the juice.
  2. Put in the terrine, with the onions peeled and pricked with cloves, sugars, salt, whole ginger, cayenne.
  3. Let macerate for at least 3 hours, stirring occasionally. Cook over medium heat until boiling.
  4. Then lower the heat to "very low" and cook for an additional 35 minutes, stirring frequently, and watching. Remove from the fire.
  5. With the skimmer, remove the ginger and onions. Sprinkle with the lemon juice. Stir vigorously. Put in scalded jars.
Tasting Advice

To be enjoyed with traditional duck foie gras or semi-cooked foie gras according to your preference.

source: © Photo and recipe from the website www.marieclaire.fr

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