Roasted Pear Mango Chutney

    Roasted Pear Mango Chutney


    8 people made this

    About this recipe: A great accompaniment to serve with meat. All my guests loved it!

    Serves: 12 

    • 2 firm green pears - peeled, cored and halved
    • 2 tablespoons lemon juice
    • 1 tablespoon dark brown soft sugar
    • 1 teaspoon ground cinnamon
    • 2 tablespoons vegetable oil
    • 4 tablespoons dark brown soft sugar
    • 4 tablespoons honey or maple syrup
    • 325g diced green (under ripe) mango
    • 1 small red onion, chopped
    • 1 green chilli, chopped
    • 2 cloves garlic, chopped
    • 1 teaspoon grated fresh root ginger
    • 80g dried cherries
    • 180ml cider vinegar
    • 1 tablespoon cayenne pepper

    Prep:30min  ›  Cook:1hr  ›  Extra time:1hr3min  ›  Ready in:2hr33min 

    1. Preheat an oven to 180 C / Gas 4. Oil a baking tray.
    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 tray. Brush pears with oil. Roast until caramelised and tender, 40 to 50 minutes. Remove from oven and let cool.
    3. Meanwhile, mix together 4 tbsp brown sugar, honey or maple syrup, mango, red onion, chilli, garlic, ginger, dried cherries, cider vinegar and cayenne pepper in a non-reactive saucepan. Bring to the 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.
    4. Coarsely chop pears and combine with the mango mixture. Cover and refrigerate 24 hours before serving.

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    Reviews (1)


    D'you know how long this will keep? Just made as Christmas gifts and hope it'll be okay until then. Review is on it's way once I've tried it, smells great though! - 22 Nov 2014

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