Mango and Sichuan Pepper Chutney

How to travel without leaving your kitchen? Condiments have a lot to do with it. Use the same ingredients as usual, and that extra touch will spice up and twist your dishes. A one-way trip to Asia with this Alfonso Indian mango and Sichuan pepper chutney!

To be eaten cold to accompany foie gras, Indian cuisine or other sweet and savory dishes made from poultry or lamb...


  • Fruits (34% mangoes, apples), cane sugar, onions, cider vinegar, sherry vinegar, spices including curry (MUSTARD, CELERY), gelling agent: agar-agar, salt, Sichuan pepper 0.03%. Fruits: EU and non-EU origin.
  • Energy: 904kJ / 216kcal; Fat: <0.5g, of which fatty acids: <0.1g; Carbohydrates: 52g, of which sugars: 52g; Protein: 0.6g; Salt: 0.2g
  • Click here to see the recipe for mini burgers with foie gras and condiment

natural ingredients


Hérault (France)

#let's savor together