Chutney of Roasted Pears and Mango

Ingredients 0/14

Step 1

Heat your oven to 350°F (175°C) and lightly oil a baking sheet. In a bowl, toss the pear halves with lemon juice, cinnamon, and a tablespoon of brown sugar. Arrange them cut side down on the baking sheet and brush the tops with a little oil. Roast the pears for about 40 to 50 minutes, until they’re nicely caramelized and soft. Once done, take them out and let them cool.

Step 2

While the pears are roasting, combine the brown sugar, maple syrup, mango, red onion, chili, garlic, ginger, dried cherries, cider vinegar, and a pinch of cayenne in a non-reactive saucepan. Bring everything to a boil, then lower the heat and let it simmer uncovered. Keep cooking until the liquid thickens up and the mango pieces turn translucent—this should take around 35 to 40 minutes. Take it off the heat and let it cool down.

Step 3

Once both the pears and mango mixture have cooled, roughly chop the pears and stir them into the mango sauce. Cover the chutney and pop it in the fridge for at least 24 hours before serving to let all the flavors meld together.