Mango Chutney for Pate de Foie Gras

• 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

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

safflower, red peppercorns, shallot, mango, sugar, redwine vinegar

Taken from www.epicurious.com/recipes/food/views/mango-chutney-for-pate-de-foie-gras-373924 (may not work)