Best Roasted Pear Chutney Recipes

Roasted Pear Chutney image

Provided by Jody Adams

Yield Makes 2 to 3 cups

Number Of Ingredients 16

2 ripe Bosc pears, peeled and cut in half
2 tablespoons freshly squeezed lemon juice
1/4 cup plus 1 tablespoon sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons vegetable oil
1/4 cup pure maple syrup
1 small red onion, cut into 1/2-inch slices
1 garlic clove, chopped
1 teaspoon grated fresh ginger
3 tablespoons currants
3 tablespoons golden raisins
1/2 cup white wine vinegar
1 teaspoon hot red pepper flakes
1 teaspoon chopped fresh thyme
1 cup diced mango (optional)

Steps:

1. Preheat the oven to 350°F.
2. Toss the pears with the lemon juice, 1 tablespoon of the sugar, the cinnamon, and cloves. Coat a sheet pan with half the vegetable oil. Set the pears cut side down on the pan. Brush the pears with the remaining oil. Roast until caramelized and tender, 40 to 50 minutes, depending on the degree of ripeness. Remove from the oven and allow to cool.
3. While the pears are roasting, bring the remaining ingredients to a boil in a nonreactive saucepan. Reduce the heat and simmer for 5 minutes. Remove from the heat and allow to cool.
4. Using a small spoon or a melon baller, scoop out the cores of the cooked pears. Cut the pears into 1/2-inch slices.
5. Combine the pears and the onion mixture. Cover and refrigerate for at least 1 day before serving.

Roasted Pear Mango Chutney image

Provided by BASTET

Time P1DT1h30m

Yield 12

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 126.5 calories, Carbohydrate 26.5 g, Fat 2.6 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 0.4 g, Sodium 5.9 mg, Sugar 22.4 g