2000s Recipes + Menus
Country Pâté with Mango and Pineapple Chutney
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
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Accompaniment:
a baguette
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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.
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Pour syrup over fruit in a bowl and gently stir. Chill at least 4 hours.
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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.
- Keywords
- paul grimes,
- buy this make that,
- starter,
- mango,
- pineapple
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