Red Pepper and Espelette Chili Chutney

Some pastry chefs are already exploiting the mild, sweet flavor of peppers in desserts. If this is going far for some, the pepper has its place in the composition of a chutney, by definition sweet and salty. And there, some epicureans will say that our pepper chutney is eaten with a spoon! Its texture is full of melting pieces of peppers and onions, its sweet taste is enhanced by a hint of Espelette pepper... If it goes perfectly with curries, white meats, eggs and rice, it is therefore also excellent on toast for the aperitif!

On a bruschetta, in a vegetable gratin, with curry-based dishes, cold meats, foie gras...


  • Red peppers 55% (origin EU), onions, apples, cane sugar, cider vinegar, extra virgin olive oil, sherry vinegar, spices including curry (MUSTARD, CELERY), salt, coloring: ordinary caramel, chilli Espelette 0.08%.
  • Energy: 437kJ / 104kcal; Fat: 1.6g, of which fatty acids: 0.2g; Carbohydrates: 20g, of which sugars: 18g; Protein: 1.3g; Salt: 1.7g
  • Click here to see the fajitas recipe

natural ingredients


Hérault (France)

#let's savor together