Foie Gras with Mango Chutney

It might be difficult to get outside of France, but nothing beats a slice of baguette with Foie Gras and this mango chutney for me. There are many other uses for this mango chutney recipe, so don’t worry if Foie Gras isn’t in your wheelhouse. The Foie Gras used here is semi-cooked, as opposed to the seared form you might find at a steak house. It’s rich and buttery taste balances perfectly with a touch of sea salt and the sweetness of the mango chutney (can also add a touch of heat to the chutney).

Ingredients (mango chutney) :

1 large mango (remove skin and large pit, then diced small, 250 - 275g by weight)

1 tsp grated ginger

1 clove garlic, grated

1/4 tsp cinnamon

1/4 tsp salt

1/4 tsp Four Spice powder (cinnamon, nutmeg, cloves and black pepper), can substitute with just nutmeg

*can add a small pinch of red pepper flakes for some heat

1/2 cup sugar

1/4 cup white vinegar

1.5 tsp grapeseed oil (can substitute with any oil you prefer, like olive)

Directions :

Quick note about the mango, I prefer small little piece in mine, but if you want a smoother chutney feel free to blend the fruit before adding to the recipe. Start a medium sauce pan on medium heat. Add your oil, then the garlic and ginger. Saute for 1-2 minutes to soften. Add spices and stir together for about 30 seconds. Add the rest of your ingredients, stir together well and bring to a boil. Lower heat to medium/low and let simmer uncovered for 75 minutes. Remove from heat and allow to cool before storing.

The chutney goes well with soft bread or anywhere else you would use jam.