A sweet and tangy chutney brings together the rich flavors of roasted pears and mangoes, perfect for adding a burst of freshness to your meals. It's easy to make and pairs wonderfully with grilled dishes or cheese boards.
Prep Time30 min
Cook Time1 hr
Total Time1 hr 30 min
Difficulty
Hard
Cooking Secrets
Roast the fruit until it is soft and slightly caramelized for the best flavor.
Use ripe but firm pears and mangoes to avoid mushy texture.
Stir the chutney frequently during cooking to prevent it from sticking or burning.
Ingredients
0/14
Why This Recipe Is So Enjoyable
This chutney combines the natural sweetness of pears and mangoes with a smoky, roasted flavor. It’s a unique blend that adds depth to both savory and sweet dishes. Plus, it’s easy to make and brings a fresh twist to your condiment collection.
Step 1
Heat your oven to 350°F (175°C) and lightly oil a baking sheet. In a bowl, toss the pear halves with lemon juice, cinnamon, and a tablespoon of brown sugar. Arrange them cut side down on the baking sheet and brush the tops with a little oil. Roast the pears for about 40 to 50 minutes, until they’re nicely caramelized and soft. Once done, take them out and let them cool.
Step 2
While the pears are roasting, combine the brown sugar, maple syrup, mango, red onion, chili, garlic, ginger, dried cherries, cider vinegar, and a pinch of cayenne in a non-reactive saucepan. Bring everything to a boil, then lower the heat and let it simmer uncovered. Keep cooking until the liquid thickens up and the mango pieces turn translucent—this should take around 35 to 40 minutes. Take it off the heat and let it cool down.
Step 3
Once both the pears and mango mixture have cooled, roughly chop the pears and stir them into the mango sauce. Cover the chutney and pop it in the fridge for at least 24 hours before serving to let all the flavors meld together.
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people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
How To Enjoy This Dish
Serve this chutney alongside grilled meats, roasted vegetables, or as a spread on sandwiches and wraps. It also pairs wonderfully with cheese boards, adding a sweet and tangy contrast to sharp cheeses.
How To Store Leftovers
Store the chutney in a clean, airtight jar in the refrigerator. It will keep well for up to two weeks. For longer storage, freeze in small portions and thaw as needed. Always use a clean spoon to avoid contamination.
Frequently Asked Questions
Can I use ripe pears instead of firm green pears?
Firm green pears work best because they hold their shape during roasting, but you can use ripe pears if you prefer a softer texture.
How spicy will this chutney be with the green chile and cayenne?
It has a mild to moderate heat; adjust the cayenne and chile amount to suit your spice preference.
Can I make this chutney ahead of time?
Yes, it actually tastes better after resting at least 24 hours in the fridge to let the flavors meld.
How long does this chutney keep in the refrigerator?
It should stay fresh for up to 2 weeks when stored in an airtight container.
Can I substitute cider vinegar with another type of vinegar?
Apple cider vinegar is best for its tangy sweetness, but white wine vinegar is a good alternative.
Is it necessary to roast the pears?
Roasting caramelizes the pears and adds depth to the flavor, so it’s recommended for the best taste.
Can I use dried cranberries instead of dried sour cherries?
Yes, dried cranberries are a good substitute and will add a similar tartness.
What can I serve this chutney with?
It pairs well with grilled meats, cheese boards, or as a condiment for sandwiches and curries.
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