Pear and Mango Chutney with Roasted Pears

Name: Pear and Mango Chutney with Roasted Pears
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12 servings
Cuisine: Indian
Ingredients: 0.75 cup Apple Cider Vinegar; 1 tbsp Brown Sugar; 1 tbsp Cayenne Pepper; 1 tsp Fresh Ginger; 2 whole Garlic; 1 whole Green Chile; 1 tsp Ground Cinnamon; 2 tbsp Lemon Juice; 2 cups Mango Chunks; 0.25 cup Maple Syrup; 2 whole Pears in Syrup; 1 whole Red Onion; 0.5 cup Sour Cherries; 2 tbsp Vegetable Oil

Side Dish 🥗Snack 🍿 Indian 🇮🇳 Low-Carb Low-Sodium Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Ayurvedic 🧘Halal 🕌Kosher ✡️Pescatarian 🐟

Pear and Mango Chutney with Roasted Pears balances caramelized fruit sweetness with lively heat from cayenne and green chile, rounded by tart cider vinegar and chewy dried cherries. Warm cinnamon and ginger lend depth, while maple and brown sugar create a glossy, sticky finish. Serve with roast pork or chicken, curry spreads, or a cheese board during holidays and cozy dinners.

Prep30 mins
Cook1 hr
Serves12
DifficultyMedium

1

Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
2

In a bowl, toss the pear halves with the lemon juice, cinnamon, and 1 tablespoon of brown sugar. Arrange them cut side down on the prepared baking sheet. Brush the pears with oil. Roast until caramelized and tender, 40 to 50 minutes. Remove from the oven and let cool.
3

Meanwhile, combine 1/4 cup 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 the heat and simmer uncovered until the liquid thickens to a syrup-like consistency and the mangoes appear translucent, 35 to 40 minutes. Remove from the heat and let cool.
4

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