An unusual combo of ingredients - green pears and green mangoes - that work perfectly in this chutney. Goes well with any curry as well as roast pork. Use dried cranberries or sultanas if you can't find sour cherries.
2 firm green pears - peeled, cored and halved
2 tablespoons lemon juice
1 tablespoon brown sugar
1 teaspoon ground cinnamon
2 tablespoons vegetable oil
1/4 cup (50g) brown sugar
1/4 cup (60ml) maple syrup
2 cups diced green (under ripe) mango
1 small red onion, diced
1 green chilli, diced
2 cloves garlic, diced
1 teaspoon grated fresh ginger
1/2 cup dried sour cherries
3/4 cup (185ml) cider vinegar
1 tablespoon cayenne pepper
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Preheat an oven to 180 degrees C. Oil a baking tray.
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 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, chilli, 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.
just made this last nght Not being a lover of Chutney of any type My view would not count for much BUT my sister - well if one could have an orgasm on food the look on her face said it all & my niece (who I made it for so she can give it as part of a Xmas Food Gifth)said OH MY GOD this is great can you make me more jars please - 08 Dec 2010