Serves6 with leftover chutney
- Active time:30 min
- Start to finish:4 3/4 hr (includes chilling)
September 2008
This fresh chutney combines pineapple with a recent Parisian obsession—mangoes—for a vibrant counterpoint to rich pâté. For more recipes inspired by the City of Light, visit our Paris City Guide.
-
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 lb)
-
1 1/2
lb
store-bought country pâté
-
Accompaniment:
a baguette
-
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 tsp salt (caramel will spatter and harden). Continue to cook until sugar has dissolved. Remove from heat and cool 10 minutes.
-
Pour syrup over fruit in a bowl and gently stir. Chill at least 4 hours.
-
Bring chutney to room temperature before serving with pâté.
Cooks’ notes: - Chutney can be made 2 days ahead.
- We’ve also got a web-exclusive recipe using the leftover chutney.