Social Media

Roasted Pear Mango Chutney Recipe

Embark on a culinary journey with this enticing Roasted Pear and Mango Chutney recipe. This condiment, with its intricate blend of sweet, sour, and spicy flavors, promises to elevate your meals. Perfect for pairing with cheese, crackers, or grilled meats, it's a delightful addition to your gourmet repertoire.

Roasted Pear Mango Chutney Recipe
Image 1
Image 2
Image 3

Photos of Roasted Pear Mango Chutney Recipe

Image 1
Image 2
Image 3

This Roasted Pear and Mango Chutney recipe utilizes some ingredients which may not be readily available in your kitchen. Green mangoes, used here, are simply unripe mangoes and can be found in most grocery stores, especially Asian or Indian markets. Dried sour cherries might also require a special trip, but they're well worth incorporating for their tangy flavor. Green chile pepper and fresh ginger add a kick to the recipe, and while most supermarkets carry them, they can also be found in any Asian grocery store.

Ingredients for Roasted Pear and Mango Chutney

Green pears: These add a sweet-tart flavor and a pleasing crunch to the chutney.

Lemon juice: Balances the sweetness of the fruits and helps to preserve the chutney.

Brown sugar: Enhances the natural sweetness of the fruits.

Cinnamon: Adds a warm, spicy kick.

Vegetable oil: Used for roasting the pears.

Maple syrup: Adds a touch of earthy sweetness.

Green mango: Lends a tart counterpoint to the sweet ingredients.

Red onion: Contributes a savory note.

Green chile pepper: Infuses the chutney with a hint of heat.

Garlic cloves: Provides a robust, savory base.

Fresh ginger: Adds a warm, spicy note.

Dried sour cherries: These tart little gems add depth and a pop of surprise to the chutney.

Cider vinegar: Brings a tangy brightness that balances the chutney's sweetness.

Cayenne pepper: Gives the chutney a fiery kick.

One reader, Ash Elam says:

star icon star icon star icon star icon star icon

This roasted pear and mango chutney recipe is a game-changer! The combination of sweet pears and tangy mangoes creates a burst of flavors. The caramelized pears add a delightful touch. It's a perfect blend of sweet and savory, and it's so versatile. I've used it as a topping, a dip, and even as a side dish. Highly recommended!

Ash Elam

Techniques Required for Making Roasted Pear and Mango Chutney

How to roast pears: Toss the pear halves in a bowl with lemon juice, cinnamon, and brown sugar. Place them cut side down on a prepared baking sheet and brush with oil. Roast for 40 to 50 minutes at 350°F (175°C) until caramelized and tender. Remove from the oven and let cool.

How to make mango chutney: Mix together brown sugar, maple syrup, mango, red onion, chili, garlic, ginger, dried cherries, cider vinegar, and cayenne pepper in a non-reactive saucepan. Bring to a boil, then reduce heat and simmer uncovered for 35 to 40 minutes until the liquid thickens to a syrup-like consistency and the mangoes look translucent. Remove from heat and let cool.

How to combine and store: Coarsely chop the roasted pears and combine them with the mango mixture. Cover and refrigerate for 24 hours before serving.

How To Make Roasted Pear Mango Chutney

For this pear mango chutney, green mangoes and pears are seasoned with various herbs and spices for a condiment that goes perfectly with meat!

Preparation: 30 minutes
Cooking: 1 hour
Refrigerate Time: 1 day
Total: 1 day 1 hour 30 minutes



  • 2green pears,firm, peeled, cored and halved
  • 2tbsplemon juice
  • 1tbspbrown sugar
  • 1tspcinnamon,ground
  • 2tbspvegetable oil
  • ¼cupbrown sugar
  • ¼cupmaple syrup
  • 2cupsgreen mango,under ripe, diced
  • 1smallred onion,chopped
  • 1green chile pepper,chopped
  • 2garlic cloves,chopped
  • 1tspfresh ginger,grated
  • ½cupdried sour cherries
  • ¾cupcider vinegar
  • 1tbspcayenne pepper


  1. Preheat an oven to 350 degrees F (175 degrees C). Oil a baking sheet.

  2. Toss the pear halves in a bowl with the lemon juice, cinnamon, and 1 tablespoon of brown sugar. Place cut side down on prepared baking sheet.

  3. Brush pears with oil. Roast for 40 to 50 minutes or until caramelized and tender. Remove from oven and let cool.

  4. Meanwhile, mix together ¼ cup brown sugar, maple syrup, mango, red onion, chili, garlic, ginger, dried cherries, cider vinegar, and cayenne pepper in a non-reactive saucepan.

  5. Bring to a boil, then reduce heat and simmer uncovered for 35 to 40 minutes or until liquid thickens to a syrup-like consistency and mangoes look translucent. Remove from heat and let cool.

  6. Coarsely chop pears and combine with the mango mixture. Cover and refrigerate for 24 hours before serving.


  • Calories: 399.31kcal
  • Fat: 10.46g
  • Saturated Fat: 0.84g
  • Trans Fat: 0.07g
  • Monounsaturated Fat: 7.06g
  • Polyunsaturated Fat: 2.01g
  • Carbohydrates: 78.21g
  • Fiber: 7.67g
  • Sugar: 62.38g
  • Protein: 2.60g
  • Sodium: 16.91mg
  • Calcium: 94.02mg
  • Potassium: 635.97mg
  • Iron: 1.20mg
  • Vitamin A: 121.27µg
  • Vitamin C: 77.22mg

Crucial Technique Tip for Roasted Pear and Mango Chutney

When roasting the pears, ensure to keep a close eye on them as they can easily burn due to the brown sugar. The sugar caramelizes quickly and can go from a beautiful golden brown to burnt in a matter of minutes. To avoid this, you can occasionally baste the pears with the juices on the baking sheet. This will not only prevent them from drying out but also give them a nice, glossy finish.

Time-Saving Tips for Preparing This Chutney Recipe

Prep ahead: Prepare the roasted pears and mango chutney in advance and store them separately. This will save time when you're ready to combine and serve the chutney.

Use a food processor: Utilize a food processor to quickly chop the ingredients for the chutney, such as the mango, red onion, garlic, and ginger, to save time on prep work.

Multi-task: While the pears are roasting, use that time to prepare the other ingredients for the chutney. This will help you make the most of your time in the kitchen.

Organize ingredients: Before you start cooking, make sure all your ingredients are organized and easily accessible. This will streamline the cooking process and save time searching for items.

Substitute Ingredients For Roasted Pear Mango Chutney Recipe

  • green pears - Substitute with Bosc pears: Bosc pears are firmer and hold up well to roasting, providing a similar texture and flavor to green pears.

  • brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can be used as a 1:1 replacement for brown sugar.

  • cinnamon - Substitute with nutmeg: Nutmeg has a warm, slightly sweet flavor similar to cinnamon and can be used as a substitute in this recipe.

  • vegetable oil - Substitute with coconut oil: Coconut oil adds a hint of coconut flavor and works well for roasting fruits.

  • green mango - Substitute with unripe mango: Unripe mangoes provide a similar tartness and texture to green mangoes when used in chutney recipes.

  • red onion - Substitute with shallots: Shallots have a milder flavor and can be used as a substitute for red onions in chutney recipes.

  • green chile pepper - Substitute with jalapeño pepper: Jalapeño peppers provide a similar level of heat and flavor to green chile peppers.

  • dried sour cherries - Substitute with dried cranberries: Dried cranberries offer a similar tartness and texture to sour cherries in chutney recipes.

  • cider vinegar - Substitute with white wine vinegar: White wine vinegar provides a slightly milder flavor compared to cider vinegar and can be used as a substitute in this recipe.

  • cayenne pepper - Substitute with paprika: Paprika adds a mild heat and color to the chutney, similar to cayenne pepper.

Presenting Roasted Pear and Mango Chutney

  1. Elevate the plating: When presenting the roasted pear and mango chutney, focus on creating an elegant and visually appealing presentation. Use edible flowers and microgreens to add a pop of color and freshness to the dish.

  2. Incorporate texture: Introduce a contrast in textures by incorporating a crunchy element such as toasted almonds or pistachios to complement the soft and tender roasted pears and mango chutney.

  3. Utilize negative space: Embrace the concept of negative space on the plate to allow the vibrant colors of the chutney to stand out. This will create a visually striking presentation that is both modern and sophisticated.

  4. Balance the flavors: Ensure that the chutney is the star of the dish by delicately balancing the sweet and tangy flavors. Consider adding a hint of sea salt to enhance the overall taste profile.

  5. Attention to detail: Pay attention to the finer details by using tweezers to carefully place the garnishes and elements on the plate. Precision and attention to detail are key in creating a visually stunning dish.

Essential Tools for Making Chutney

  • Oven: Used for roasting and baking the pears.
  • Baking sheet: To place the pears for roasting.
  • Bowl: For tossing the pears with lemon juice, cinnamon, and brown sugar.
  • Brush: To brush the pears with oil before roasting.
  • Saucepan: For cooking the mango chutney mixture.
  • Knife: For chopping the pears and other ingredients.
  • Cutting board: To provide a stable surface for chopping the ingredients.
  • Refrigerator: For chilling the chutney before serving.

Storing and Freezing Homemade Chutney

  • Once the roasted pear and mango chutney has cooled to room temperature, transfer it to an airtight container or jar with a tight-fitting lid.
  • Ensure that the container is clean and dry before filling it with the chutney.
  • If using a jar, leave about 1/2 inch of headspace at the top to allow for expansion during freezing.
  • Label the container with the name of the chutney and the date it was prepared.
  • Store the chutney in the refrigerator for up to 2 weeks.
  • For longer storage, you can freeze the chutney for up to 6 months.
  • To freeze, transfer the cooled chutney to a freezer-safe container or jar, leaving about 1 inch of headspace at the top.
  • Alternatively, you can portion the chutney into smaller containers or ice cube trays for easier thawing and use.
  • Once frozen, transfer the chutney cubes to a freezer-safe bag or container, label it with the name and date, and store it in the freezer.
  • To thaw, transfer the desired amount of chutney from the freezer to the refrigerator and let it thaw overnight.
  • Once thawed, use the chutney within a week and do not refreeze.
  • If you notice any signs of mold, off-smells, or discoloration, discard the chutney immediately.

How To Reheat Leftover Chutney

  • Reheat the chutney in a saucepan over low heat, stirring occasionally until it's heated through. This method allows the flavors to meld together even more, creating a richer, more complex taste. Be careful not to let it simmer too long, as the pears and mangoes may start to break down and lose their texture.

  • For a quick and easy method, place the desired amount of chutney in a microwave-safe bowl and heat it in 30-second intervals, stirring between each interval, until it reaches your desired temperature. This is a great option if you're short on time or just want a small portion.

  • If you want to add a smoky flavor to your leftover chutney, try reheating it on the grill. Place the chutney in a cast-iron skillet or a heat-safe dish and let it warm through on the grill over indirect heat. This method works particularly well if you're serving the chutney alongside grilled meats or vegetables.

  • For a unique twist, try spreading the chutney on top of a wheel of brie or camembert cheese and baking it in the oven until the cheese is melted and bubbly. This creates a delicious and impressive appetizer that's perfect for parties or gatherings.

  • If you find that your leftover chutney has thickened up too much in the refrigerator, try stirring in a little bit of water, apple juice, or cider vinegar to help loosen it up and restore its original consistency.

Interesting Fact About Roasted Pear and Mango Chutney

Roasted pear and mango chutney is a versatile condiment that can be used as a topping for meats, a spread for sandwiches, or a dip for appetizers.

Is Making Chutney at Home Cost-Effective?

This roasted pear and mango chutney recipe is quite cost-effective for a household. The ingredients, including pears, mangoes, and brown sugar, are relatively affordable and widely available. The dish offers a delightful balance of sweet and tangy flavors, making it a versatile accompaniment to various dishes. The approximate cost for a household of four people is around $10-15, making it a budget-friendly option. Overall, this recipe earns a solid 8/10 for its affordability, flavor, and versatility.

Is This Chutney Recipe Healthy or Unhealthy?

This roasted pear and mango chutney recipe has both healthy and unhealthy aspects. On the positive side, it includes nutrient-rich ingredients like pears, mangoes, onions, garlic, and ginger, which provide vitamins, minerals, and antioxidants. The use of lemon juice and cider vinegar adds a tangy flavor while helping to preserve the chutney. However, the recipe also contains a significant amount of added sugars, including brown sugar and maple syrup, which can contribute to excessive calorie intake and potential health issues if consumed in large quantities. Additionally, the use of vegetable oil for roasting the pears may not be the healthiest choice, as it is often highly processed and can contain unhealthy fats.

To make this recipe healthier, consider the following suggestions:

  • Reduce the amount of added sugars by half or replace them with natural sweeteners like honey or date syrup
  • Use a healthier oil for roasting the pears, such as coconut oil or avocado oil, which are rich in beneficial fats
  • Increase the proportion of fruits and vegetables in the chutney to boost its nutritional value
  • Experiment with adding other health-promoting ingredients, such as chia seeds or chopped nuts, for added fiber and healthy fats
  • Serve the chutney in moderation as a condiment or topping, rather than consuming large quantities on its own

Editor's Opinion on This Roasted Pear and Mango Chutney Recipe

The combination of roasted pears and mango chutney in this recipe creates a delightful balance of sweet and tangy flavors. The roasting process enhances the natural sweetness of the pears, while the addition of brown sugar and cinnamon adds depth to the dish. The mango chutney, with its blend of spices and vinegar, provides a perfect contrast to the roasted fruit. The use of sour cherries adds a pleasant tartness, and the touch of cayenne pepper brings a subtle heat to the chutney. Overall, this recipe offers a sophisticated and flavorful twist on a classic chutney, perfect for pairing with various dishes or as a standalone condiment.

Enhance Your Roasted Pear Mango Chutney Recipe with These Unique Side Dishes:

Grilled Asparagus with Balsamic Glaze: Try grilling some asparagus and drizzling it with a balsamic glaze for a tangy and savory side dish that complements the sweetness of the roasted pear and mango chutney.
Bacon-Wrapped Dates: Wrap some dates in crispy bacon for a salty and sweet side dish that pairs perfectly with the flavors of the chutney and adds a satisfying crunch to your appetizer spread.
Coconut Rice: Cook up some fluffy coconut rice to serve alongside the chutney for a creamy and tropical side dish that balances out the richness of the roasted pears and mangoes.

Similar Recipes to Try If You Like This Chutney

Spicy Thai Basil Chicken: This dish is a flavorful and aromatic stir-fry that combines tender chicken with fresh Thai basil and spicy chili peppers. It's a perfect balance of heat and savory flavors.
Mango Coconut Rice Pudding: Indulge in this creamy and tropical dessert that combines sweet mango with rich coconut milk and tender rice. It's a delightful and refreshing treat for any occasion.
Roasted Vegetable Quinoa Salad: Enjoy a nutritious and colorful salad that features roasted vegetables, fluffy quinoa, and a zesty vinaigrette. It's a satisfying and wholesome dish that's perfect for lunch or a light dinner.

Perfect Main Courses and Desserts to Pair with Roasted Pear and Mango Chutney

Main Courses:
Grilled Salmon with Lemon Dill Sauce: Impress your guests with a perfectly grilled salmon fillet, topped with a tangy and refreshing lemon dill sauce. The combination of the smoky charred flavor from the grill and the bright, herbaceous sauce will leave everyone craving for more.
Mushroom Risotto with Truffle Oil: Indulge in a creamy and luxurious mushroom risotto, drizzled with aromatic truffle oil. The earthy flavors of the mushrooms combined with the decadent truffle oil create a dish that is both comforting and elegant. Perfect for a cozy night in or a special dinner party.
Chocolate Lava Cake: Indulge in a decadent, rich chocolate lava cake that oozes with warm, gooey chocolate from the center. Pair it with a scoop of vanilla ice cream for a delightful contrast of flavors and temperatures.
Tiramisu: Create a luscious tiramisu with layers of coffee-soaked ladyfingers and creamy mascarpone cheese, dusted with cocoa powder for a touch of bitterness. Serve it chilled for a refreshing and satisfying dessert.

Why trust this Roasted Pear Mango Chutney Recipe:

This recipe offers a delightful fusion of flavors and textures, combining the sweetness of roasted pears and mangoes with the tangy kick of cider vinegar and lemon juice. The addition of cinnamon and brown sugar enhances the natural sweetness of the fruits, while the fresh ginger and garlic infuse the chutney with aromatic warmth. The careful balance of ingredients and the methodical cooking process ensure a harmonious blend, resulting in a chutney that's both vibrant and versatile. Trust in the expertise behind this recipe to elevate your culinary experience.

Share your thoughts on this Roasted Pear Mango Chutney Recipe in the Recipe Sharing forum. Let us know if you've tried making it or have any tips to enhance the flavors!
How long does the roasted pear and mango chutney last in the refrigerator?
The roasted pear and mango chutney can be stored in the refrigerator for up to two weeks in an airtight container.
Can I use ripe mangoes instead of green mangoes for this chutney?
Yes, you can use ripe mangoes if green mangoes are not available. Ripe mangoes will add a slightly sweeter flavor to the chutney.
Can I substitute the sour cherries with another dried fruit?
Absolutely! You can substitute the sour cherries with dried cranberries, raisins, or apricots for a different flavor profile.
Is there a way to make this chutney less spicy?
If you prefer a milder chutney, you can reduce or omit the cayenne pepper and green chile pepper to adjust the spiciness to your taste.
Can I serve this chutney with something other than roasted meats?
Definitely! This chutney pairs well with a variety of dishes, including cheese platters, sandwiches, and even as a topping for grilled vegetables.

Was this page helpful?

Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!