{"id":160,"date":"2016-01-11T19:10:14","date_gmt":"2016-01-11T19:10:14","guid":{"rendered":"http:\/\/faugeron.net\/chutney"},"modified":"2016-01-11T18:01:02","modified_gmt":"2016-01-11T18:01:02","slug":"chutney","status":"publish","type":"post","link":"https:\/\/faugeron.net\/?p=160","title":{"rendered":"Chutney"},"content":{"rendered":"<p><!-- [if gte mso 9]><xml>  <w:WordDocument>   <w:View>Normal<\/w:View>   <w:Zoom>0<\/w:Zoom>   <w:HyphenationZone>21<\/w:HyphenationZone>   <w:PunctuationKerning\/>   <w:ValidateAgainstSchemas\/>   <w:SaveIfXMLInvalid>false<\/w:SaveIfXMLInvalid>   <w:IgnoreMixedContent>false<\/w:IgnoreMixedContent>   <w:AlwaysShowPlaceholderText>false<\/w:AlwaysShowPlaceholderText>   <w:Compatibility>    <w:BreakWrappedTables\/>    <w:SnapToGridInCell\/>    <w:WrapTextWithPunct\/>    <w:UseAsianBreakRules\/>    <w:DontGrowAutofit\/>   <\/w:Compatibility>   <w:BrowserLevel>MicrosoftInternetExplorer4<\/w:BrowserLevel>  <\/w:WordDocument> <\/xml><![endif]--><!-- [if gte mso 9]><xml>  <w:LatentStyles DefLockedState=\"false\" LatentStyleCount=\"156\">  <\/w:LatentStyles> <\/xml><![endif]--><\/p>\n<ul>\n<li><span style=\"font-family: Arial; color: black;\">2 kg de mangues vertes<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">500 g de dattes<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">250 g de raisins secs<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">2kg de sucre<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">70 cl de vinaigre blanc<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">300 g de sel<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">125 g de gingembre<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">12 gousses d&rsquo;ail<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">2 cuiller\u00e9es \u00e0 soupe de <\/span><a title=\"Recette du Massal\u00e9\" href=\"index.php?option=com_content&amp;view=article&amp;id=144&amp;catid=40\" target=\"_blank\">Massal\u00e9<\/a><\/li>\n<\/ul>\n<p><span style=\"font-family: Arial;\">La premi\u00e8re phase de la pr\u00e9paration consiste \u00e0 faire rendre l&rsquo;essentiel de leur eau aux mangues vertes. Pour ce faire, les d\u00e9couper en lamelles pas trop fines et les saupoudrer g\u00e9n\u00e9reusement de sel. <\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Les placer dans un torchon, refermer celui-ci comme un baluchon, le pendre et laisser d\u00e9gorger pendant 1 heure. On peut aussi faire d\u00e9gorger dans une passoire.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Pendant ce temps, peler et \u00e9mincer l&rsquo;ail et le gingembre, d\u00e9couper les dates en fines rondelles.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Lorsque les mangues ont d\u00e9gorg\u00e9, faire chauffer le vinaigre dans une casserole \u00e0 fond \u00e9pais et y d\u00e9layer le sucre. Ajouter le gingembre, l&rsquo;ail et la poudre de massal\u00e9. <\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Laisser cuire 10 minutes.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Ajouter ensuite les lamelles de mangues, les raisins secs et les rondelles de dattes. Laisser mijoter \u00e0 feu doux en remuant r\u00e9guli\u00e8rement pour emp\u00eacher la pr\u00e9paration d&rsquo;attacher.<\/span><\/p>\n<p class=\"MsoNormal\">Mettre en bocaux apr\u00e8s refroidissement.11<\/p>\n\n<div class=\"twitter-share\"><a href=\"https:\/\/twitter.com\/intent\/tweet?via=ledza3\" class=\"twitter-share-button\">Tweet<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>2 kg de mangues vertes 500 g de dattes 250 g de raisins secs 2kg de sucre 70 cl de vinaigre blanc 300 g de sel 125 g de gingembre 12 gousses d&rsquo;ail 2 cuiller\u00e9es \u00e0 soupe de Massal\u00e9 La premi\u00e8re phase de la pr\u00e9paration consiste \u00e0 faire rendre l&rsquo;essentiel de leur eau aux mangues [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[33,14],"tags":[],"class_list":["post-160","post","type-post","status-publish","format-standard","hentry","category-c39-confitures","category-s6-les-recettes-de-cuisine-de-gerard"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/s74TSi-chutney","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/160","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=160"}],"version-history":[{"count":3,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/160\/revisions"}],"predecessor-version":[{"id":971,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/160\/revisions\/971"}],"wp:attachment":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=160"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=160"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=160"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}