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!
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
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Preheat an oven to 350 degrees F (175 degrees C). Oil a baking sheet.
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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.
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Brush pears with oil. Roast for 40 to 50 minutes or until caramelized and tender. Remove from oven and let cool.
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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.
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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.
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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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