Roasted Pear Mango Chutney

Ingredients and Weight:

• 4 ripe pears, peeled and cored (500g)
• 2 ripe mangoes, peeled and pitted (300g)
• 1 onion, chopped (100g)
• 1 serrano pepper, seeded and minced (20g)
• 1/2 cup brown sugar (100g)
• 1/4 cup red wine vinegar (60ml)
• 1 teaspoon ground ginger (5g)
• 1/2 teaspoon ground cinnamon (2.5g)
• 1/4 teaspoon ground cloves (1.25g)
• 1/4 cup fresh cilantro, chopped (5g)

Preparation Time:

• 15 minutes

Cooking Time:

• 45 minutes

Difficulty Level:

• 2 (Simple)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C). Toss pear and mango slices with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes or until tender.
2. Meanwhile, in a saucepan over medium heat, sauté onion and serrano pepper in olive oil until softened. Stir in brown sugar, red wine vinegar, ginger, cinnamon, and cloves. Simmer for 15 minutes or until thickened.
3. Add roasted pear and mango to the saucepan. Stir in cilantro and cook for 5 minutes or until well combined.

Nutritional Information:

• Calories: 150 kcal per serving
• Fat: 5g
• Carbohydrates: 25g
• Protein: 2g

Dish Characteristics:

• Sweet and tangy chutney with a slight heat from serrano pepper
• Pairs well with grilled meats, poultry, or fish
• Can be used as a condiment or dipping sauce

User Comments:

• "This chutney is a perfect balance of sweet and spicy. It's great on grilled chicken or as a dip for appetizers."
• "I love the unique combination of pear and mango. It's a delicious twist on the traditional mango chutney."
• "Easy to make and so flavorful. I've already made it several times!"

Special Precautions and Tips:

• If you don't have a serrano pepper, you can substitute a jalapeño pepper or a pinch of cayenne pepper.
• To make the chutney ahead of time, let it cool completely and store in an airtight container in the refrigerator for up to 2 weeks.