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country pâté with mango and pineapple chutney

This fresh chutney combines pineapple with a recent Parisianobsession?mangoes?for a vibrant counterpoint to rich pâté.

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

1

Bring sugar and water to a boil with star anise in a small heavy

2

saucepan over medium heat, stirring until sugar has dissolved, then wash

3

down any sugar crystals from side of pan with a pastry brush dipped in

4

cold water. Boil, without stirring, swirling pan occasionally so caramel

5

colors evenly, until pale golden. Carefully add vinegar, red-pepper

6

flakes, and 1/8 teaspoon salt (caramel will spatter and harden).

7

Continue to cook until sugar has dissolved. Remove from heat and cool 10

8

minutes.

9

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

10

Bring chutney to room temperature before serving with pâté.

11

Cooks' notes: * Chutney can be made 2 days ahead.

Servings: 6

Yield: 6 Servings

Nutrition Facts

Serving size: 1/6 of a recipe (3.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving

Calories

135.88

Calories From Fat (0%)

0.36

% Daily Value

Total Fat 0.05g

<1%

Saturated Fat 0g

<1%

Cholesterol 0mg

0%

Sodium 682.02mg

28%

Potassium 36.28mg

1%

Total Carbohydrates 22.52g

8%

Fiber 4.2g

17%

Sugar 14.09g

 

Protein 0.13g

<1%

Tips

*Accompaniment:* a baguette