Roasted Pear and Mango Chutney

    1 hour 30 minutes

    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.

    11 people made this

    Serves: 12 

    • 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

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat an oven to 180 degrees C. 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 caramelized and tender; 40 to 50 minutes. Remove from oven and let cool.
    3. 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.
    4. Coarsely chop pears and combine with the mango mixture. Cover and refrigerate 24 hours before serving.

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    Reviews in English (6)


    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


    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 now 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.  -  12 Oct 2009  (Review from Allrecipes USA and Canada)


    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 vinegar. Both were awesome.  -  09 Oct 2009  (Review from Allrecipes USA and Canada)