MANGO & PINEAPPLE CHUTNEY

By BobD

Ingredients

• 6 SERVINGS
• SERVE WITH COUNTRY PATE
• 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)

Preparation

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 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

Chutney can be made 2 days ahead.