Roasted Pear Mango Chutney Recipe

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Edna
Edna December 11, 2020
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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
Serves:

Ingredients

  • 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

Instructions

  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.

Nutrition

  • 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
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