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Onion chutney with massale
Onion chutney with massale
Discover Onion Confit with Massalé
This masterful blend, introduced to Mauritius by Indian immigrants in the early 18th century, is the result of a rich history of spices. A must-try with homemade foie gras toast! It's a delight...
€7.20
How to Cook with Onion Confit with Massalé?
Onion confit with massalé is incredibly versatile. It can enhance sautéed shrimp, red fish curry, or rougail sausage. Use it to top meats, fish, or even vegetarian dishes. Mix it with yogurt for a creamy garnish or incorporate it into desserts for a sweet and spicy touch.
Recipe Ideas for Using Onion Confit with Massalé
- Sautéed Shrimp with Massalé: Sauté shrimp with caramelized onions and a touch of mild onion confit with massalé for a flavor-rich dish.
- Spicy Yogurt: Mix onion confit with massalé into yogurt to create a delicious and unique garnish for your dishes.
- Exotic Desserts: Use onion confit with massalé in donuts, rice pudding, or an orange salad for a sweet and spicy touch.
- Gourmet Toasts: Spread onion confit with massalé on toasted bread slices, add goat cheese or crumbled feta, and garnish with a few arugula leaves.
- Spicy Bruschetta: Spread onion confit with massalé on grilled baguette slices and top with cherry tomatoes, fresh basil, and a drizzle of balsamic vinegar.
- Roast Pork or Chicken: Use onion confit with massalé as a garnish for roast pork or chicken, adding it to the baking dish to infuse the meats with sweet and spicy flavors.
Onion Confit with Massalé, a Unique Spice Blend
Onion confit with massalé offers roasted and sweet flavors with a slight hint of spice. It stands out with its complex aroma, combining sweetness and intensity, and harmonizes perfectly with various ingredients, from savory dishes to desserts.
A Blend of Traditions
Onion confit with massalé finds its origins in the fusion of French cuisine and Reunionese culinary traditions. The base of the confit, which involves slowly caramelizing onions with sugar and vinegar, is a classic French technique. In Reunion, this preparation is enriched by adding massalé, a typical Indian spice blend brought by Indian indentured workers in the 19th century.
| Price/kg | 59 |
|---|---|
| Allergen | Moutarde, sésame, sulfites / Mustard, sesame, sulphites |
| Native country | FRANCE |
| Ingredients | sweet onion 76%, cane sugar, vin de Pays d'Oc white, sunflower oil, |
| red wine vinegar (BISULPHITE), spices including massala 1.4% | |
| (MUSTARD, SESAME), extra virgin olive oil, salt, coloring: caramel | |
| Nutritional Info | VN Energie pour 100 g (energy for 100g) : 580 kJ / 140 kcal VN Matière grasse (fat) : 6 g Dont acide gras saturés (of which saturated fat) : 0.7 g VN Glucides (carbohydrate) : 20 g Dont sucres (of which sugars) : 20 g VN Protéines (protein) : 1 g Vn Sel (salt) : 0.25 g |
| Contenance | 100g |
| TRACES EVENTUELLES D'ALLERGÈNES | céleri, sésame, moutarde, fruits à coques. |
