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Gourmet

Country Pâté with Mango and Pineapple Chutney

By Paul Grimes

3.8

(1)

Image may contain Blade Weapon Knife Weaponry Plant Food and Bread
Photo by Martyn Thompson

This fresh chutney combines pineapple with a recent Parisian obsession—mangoes—for a vibrant counterpoint to rich pâté.

Cooks' notes:

Chutney can be made 2 days ahead.

Recipe information

  • Total Time

    4 3/4 hr (includes chilling)

  • Yield

    Makes 6 servings with leftover chutney

Ingredients

1/3 cup sugar
1 tablespoon water
1/2 teaspoon star anise pieces
1/2 cup red-wine vinegar
1/4 teaspoon hot red-pepper flakes
1 cup small dice (1/8 inch) mango (from 1 mango)
1/2 cup small dice (1/8 inch) fresh pineapple (1/4 pound)
1 1/2 pounds store-bought country pâté

Accompaniment:

a baguette

Preparation

  1. Step 1

    Bring sugar and water to a boil with star anise in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until pale golden. Carefully add vinegar, red-pepper flakes, and 1/8 teaspoon salt (caramel will spatter and harden). Continue to cook until sugar has dissolved. Remove from heat and cool 10 minutes.

    Step 2

    Pour syrup over fruit in a bowl and gently stir. Chill at least 4 hours.

    Step 3

    Bring chutney to room temperature before serving with pâté

TagsSpreadsMangoStone FruitFruitPineappleStarterDinnerNut FreeDairy FreeMake AheadNew YearsGourmet
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