Unexpectedly excellent, this flavor combo. For even more taste, use homemade pesto and/or gnocchi!
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Additional Time: | 1 day |
| Total Time: | 1 day 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 3 cups |
Ingredients
- 2 firm green pears – peeled, cored and halved
- 2 tablespoons lemon juice
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons vegetable oil
- ¼ cup brown sugar
- ¼ cup maple syrup
- 2 cups diced green (under ripe) mango
- 1 small red onion, chopped
- 1 green chile pepper, chopped
- 2 cloves garlic, chopped
- 1 teaspoon grated fresh ginger
- ½ cup dried sour cherries
- ¾ cup cider vinegar
- 1 tablespoon cayenne pepper
Instructions
- 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.
Reviews
A rich chutney perfect for roast beef or pork, or in a sandwich with same. Substituted raisins for the cherries and three small red cayenne chilies for the green chili mentioned. Apple cider vinegar was the choice of vinegars. This was a double batch to the listed amounts above, and shown in 250mL Italian glass jars in image. Golden goodness!
I think this would be very good with turkey for the holidays , but not so good as an everyday more savory chutney.
Orgasmic! Tastes great and my house smells wonderful too!
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.
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.