Mango Chutney For Pâté De Foie Gras Food

MANGO CHUTNEY

Mango Chutney image

A Hawaiian chutney, excellent with pork or lamb. Also a treat with peanut butter on bread. Note: Common mangos are small and sweet even when half-ripe, not juicy.

Provided by Shirley Crowley

Categories Side Dish Sauces and Condiments Recipes Chutney Recipes

Time 1h40m

Yield 240

Number Of Ingredients 17

Ingredients

3 cups distilled white vinegar
6 cups white sugar
6 cups brown sugar
1 teaspoon ground cinnamon
2 teaspoons ground ginger
4 teaspoons ground allspice
1 teaspoon ground cloves
2 teaspoons ground nutmeg
5 small red hot chile peppers, seeded and chopped
1 teaspoon kosher salt
2 large onions, chopped
3 cloves garlic, chopped
1 cup golden raisins
1 cup raisins
½ cup fresh ginger root, chopped
16 cups sliced, semi-ripe mangos
½ cup sliced almonds

Steps:

In a large saucepan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chile peppers and salt. Bring to a boil; boil for 1/2 hour.
Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour.
Stir in mangos (and almonds if using), reduce heat to low and simmer for 1/2 hour. Pour mixture into sterilized jars, to 1/2 inch below lid level, and seal.

Nutrition Facts : Calories 45.9 calories, Carbohydrate 11.6 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.2 g, Sodium 12.5 mg, Sugar 10.3 g

COUNTRY PâTé WITH MANGO AND PINEAPPLE CHUTNEY

Country Pâté with Mango and Pineapple Chutney image

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

Provided by Paul Grimes

Categories Vinegar Mango Pineapple Meat Chill Anise Simmer Gourmet

Yield Makes 6 servings with leftover chutney

Number Of Ingredients 10

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

Steps:

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.
Pour syrup over fruit in a bowl and gently stir. Chill at least 4 hours.
Bring chutney to room temperature before serving with pâté

MANGO AND DATE CHUTNEY

Mango and Date Chutney image

Make and share this Mango and Date Chutney recipe from Food.com.

Provided by Chrissyo

Categories Chutneys

Time 2h30m

Yield 3 medium jars

Number Of Ingredients 8

Ingredients

2 2/3 cups brown sugar
2 1/2 cups white vinegar
2 large green mangoes, peeled,seeded and finely chopped
1 teaspoon fresh gingerroot, peeled and finely chopped
6 cloves garlic, crushed
125 g dates, seeded and chopped
1/2 cup sultana
1/2 cup raisins (mixed together to make one cup)

Steps:

Combine sugar and vinegar in a heavy- based saucepan and stir until sugar is dissolved.
Bring to the boil and add all the remaining ingredients.
Bring back to the boil, reduce heat and simmer until the chutney is very thick (about 1 1/2 hours).
Pour into sterilised jars.
Seal with sterilised lids and store in a cool place.

Nutrition Facts : Calories 1169.1, Fat 0.9, SaturatedFat 0.2, Sodium 97.4, Carbohydrate 294.7, Fiber 8.4, Sugar 270.5, Protein 3.9

MANGO CHUTNEY FOR PâTé DE FOIE GRAS

Mango Chutney for Pâté de Foie Gras image

Categories Appetizer Breakfast Mango Simmer

Yield 2 cups

Number Of Ingredients 6

Ingredients

1 tablespoon safflower or vegetable oil
1 teaspoon red peppercorns
1 shallot, diced
1 large ripe mango
1 tablespoon sugar
1 tablespoon red-wine vinegar

Steps:

Heat the oil in a nonstick frying pan. Add the peppercorns and the shallot, and sauté over low heat for 5 minutes.
In the meantime, peel the mango and cut it into 1/2-inch cubes. Add the mango to the shallot and continue sautéing. Sprinkle the sugar over, splash in the red-wine vinegar, and simmer for 10 minutes. Cover, and cook on very low heat for 40 minutes, or until the mango becomes a marmalade. Cool, discard the peppercorns, and serve as an appetizer with foie gras.

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