Endive chutney with cardamom

Recipe for 4 people

90 minutes

INGREDIENTS

• 2 good endives (about 170g in total)
• 2 shallots
• 1 knob of unsalted butter
• 40ml dry white wine
• 2 tbsp. lemon juice
• 60g fine sugar
• 60g coconut blossom sugar
• 2 green cardamom pods
• 1 grind of black pepper
• 1 bay leaf

RECIPE STEPS

1. Chop the shallots. Wash your endives, remove the hard end then chop them into thin slices (about 3mm)
2. In a thick-bottomed saucepan, sweat your shallots and endives with the butter
3. Once cooked and before colouring, add the white wine then the cardamom seeds and the bay leaf
4. Once reduced by half, add the sugars, cover the pan, reduce the heat to low and simmer for an hour
5. Once everything is well stewed, add the black pepper and the lemon juice
6. Remove from the heat and reserve the still hot preparation in glass jars
7. Once at room temperature, you can keep your chutney cool

VARIANT

Vary the pleasures by replacing green cardamom with wild cardamom . You can also add a sprig of thyme or rosemary.