Roasted Pear Mango Chutney3 Reviews
- Prep: 30 min
- Cook: 1 hr
- Ready In: 1 day 1 hr 30 min
“A great condiment to serve with meat. I made it for a company Thanksgiving potluck and everyone raved!” - by BASTET
Original recipe yields 3 cups
- Preheat an oven to 350 degrees F (175 degrees C). Oil a baking sheet.
- 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. Brush pears with oil. Roast until caramelized and tender, 40 to 50 minutes. Remove from oven and let cool.
- Meanwhile, mix together 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 heat and simmer uncovered until liquid thickens to a syrup-like consistency and mangoes look translucent, 35 to 40 minutes. Remove from heat and let cool.
- Coarsely chop pears and combine with the mango mixture. Cover and refrigerate 24 hours before serving.
Amount Per Serving (12 total)
- 127 cal
- 2.6 g
- 26.5 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"I made this on firday and served it as the alternative to cranberry sauce for thanksgiving dinner yesterday. It was fantastic, tasted great with poultry. About about to share the recipe on facebook no..." See morew at the insistance of my guests . I folowed the recipe pretty closely except that I used 1/2 cup cider vinegar and 1/4 cup white wine vinegar and i used rasins instead of dried cherries. "
"This recipe was so good, since there werent ANY mangos at my local market I added extra dried cherries and some currants. SO GOOD. Thanks! Also....I made one batch with Cider Vinegar, one with White v..." See moreinegar. Both were awesome."
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