Apple and onion chutney - Monastery of the Transfiguration
An artisanal production at the monastery for a tasteful chutney.
To accompany a foie gras, on a white meat, once tried, many ideas will come to mind. Indeed, it is a simple and effective product, made with good ingredients and a scholarly hand.
I am whispered in my ear that on some cheeses and accompanied by a good wine ...
Net weight: 220 g
Apples (63%), onions (13%), sugar, apple cider vinegar, raisins, garlic, salt, pepper, clove, ginger
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The first liturgy and the blessing of the monastery were celebrated on June 24, 1978, which marks the foundation of the community.
At its beginnings, the monastery was located in the Lot à Martel at a place called "Les Pechs Long".
In 1990 the community settled in the commune of Terrasson-Lavilledieu in Dordogne. When they arrived, the sisters set up a dwelling house with a kitchen, a refectory, and five temporary cells. At the same time, an old sheepfold was transformed into two small dormitories to accommodate the distant faithful who wish to spend the night at the monastery, after attending the liturgical services.
Once these first works were completed, the community became involved in the construction of a chapel built in the center of the monastery. It is dedicated to St Simon the Myroblite (founder of Simonos-Petra) and St Nectaire d'Aegina to which the church of the monastery at Martel was already dedicated.
As a result of these works, the restoration of an old cellar was undertaken to develop a very small winter chapel, decorated with frescoes in the style of the mosaics Ravenna and dedicated to the Dormition of the Mother of God.