The most difficult part of this recipe, other than assembling the ingredients, is marshaling the patience to wait while the chutney rests in the refrigerator. The chutney will keep for 2 weeks, as long as it's covered and refrigerated.
Ingredients
Makes 2 to 3 cups
Step 1
1. Preheat the oven to 350°F.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
5. Combine the pears and the onion mixture. Cover and refrigerate for at least 1 day before serving.
Leave a Review
Reviews (32)
Back to TopVery very good. Only suggestion is to cook the onion mixture for 20-25 minutes instead of 5. Also its very spicy using a tsp of hot pepper flakes. If you don't like it that hot reduce to 1/2 tsp. I also added the mango as they were in season.
xmatch
Charleston,WV
3/11/2013
I rarely give a review, but this chutney is very unique. There is a generous flavor profile of sweet,salty, sour and spicy. The ingredients lend themselves to a multitude of adjustments to fit the individuals palate.This is filled with, as the Japanese say, umami!
kudu2
Omaha, Ne
12/2/2012
I have made other pear chutneys but roasting the pears really adds a unique and truly delicious note. This is dreamy. I served as part of a cheese course with some flavorful cheeses, and it was a knock-out. I minorly changed things based on what I didn't have in the pantry: I used yellow onions for red. I used brown sugar plus real maple extract for the maple syrup, and white balsamic vinegar for the white wine vinegar. I also cooked the onions first, added the zest from the lemon I squeezed, and added the extra juice + spices from tossing the pears to the onion mixture. I made a triple batch and canned it in half-pint jars to use for gifts. Yum!
Anonymous
Missoula, MT
10/26/2011
This is AWESOME! Really nothing more to say. My wife now thinks that this is the 5th food group
reallively
4/13/2011
I just made this last night for my niece to give away as part of Xmas Hampers Not being a lover of Chutney my view doesn't count BUT the look on my sisters face after she tried it- Can one have an orgasm over food? I thought she was going to have one right there in the club! My only valued comment would be I DOUBLED up on all EXCEPT I stayed with original amount for dried chilli peppers & I used 1 tspn dried thyme & being that in Sydney we are in Mango season i added one full diced mango I also added 2 Tblspn BROWN SUGAR to the syrup mixture as I did not feel it was sweet enough Just tried it after being left in fridge overnight YES IT IS EXCELLENT
krystynacooks
SYDNEY AUSTRALIA
12/8/2010
As others have stated, this is a wonderful recipe as written. I used dried mangos and rehydrated them for about 1 hour and diced. Really gives a beautiful color so I would add. Make it just as written. My chutney definately thickened as it cooled but I did drain about 1/4 cup of liquid off after cooking the fruit. Will make for Thanksgiving!
olsen1
Milwaukee
10/20/2010
Really fabulous! Followed the recipe very closely-- did not lessen the cinnamon. Substituted dried tart cherries for the currents and did not add the mango. I'm going to try this again at the holidays and give it as gifts. Yum!
mmcmindes
St. Louis, MO
4/4/2010
可能会持续亚洲梨树(5的最新varietie吗s) is just overloaded and I had to do something, and we love chutney. I made 10x the amount called for and hot packed 12 pints for down the road. This still left about 2 pints for immediate consumption. I followed the directions except backed down from a full 10x cinnamon and couldn't find currents so used dried tart cherries. The sauce didn't thicken up much after letting it sleep in the frig. but the flavor was still fantastic and had just enough after-kick to remind me I added the pepper flakes. I didn't want to boil it down to thicken it up as some suggested, because the additional hot packing might have turned it to mush, and I like a firm fruit chutney. Part of the excess chutney was generously lavished into two long butterflied pork tenderloins which we then laid in teriyaki sauce for 30 min. before hitting a med. hot mesquite BBQ grill for 30 min. Man-oh-man life is good, and the left over lunches were better.
nawk
Bloomfield, CA
10/18/2009
Yumm! I used fresh pitted Bing cherries and chopped dried mango slices to keep down the juices. Then processed jars in a hot water bath to give to my greedy mouthed friends. Fantastic!
lingsdzn
9/26/2009
这酸辣酱很好很多东西——我recently made this to go with the pancetta crisps and pear appetizer on this site.(in place of the pear) I put the pancetta in muffin cups and baked, put goat cheese in the cups and topped with a small dollop of the chutney---AWESOME. Easy bite sized appetizer. Didn't use mangos last time b/c none were ripe, but am going to this time. I am sure it will be wonderful!
Anonymous
Atlanta, GA
5/4/2009
i had two beautiful pears that needed to be used immediately, and this recipe was perfect! it was my first time making chutney and it was amazing. the sweetness was balanced out by the tartness from the lemon juice and white wine vinegar, with a slight heat from the pepper flakes. the textures were also pleasing. served alongside a brined pork roast from bobby flay, it was an absolute crowd pleaser!
Anonymous
san francisco, ca
1/20/2009
CRAZY GOOD!!!
Magickpowa
Montan
11/23/2008
I found a forgotten jar of this lurking in my cupboard where it had been sitting (processed) since December, it was spectacular. I followed the recipe exactly, and will do so again.
wordly1
5/27/2008
I love this recipe, but I reduced the mixture for about 45 minutes to cook off most of the liquid, tastes great though and I will definitely make this again.
chapgage
Washington DC
1/20/2008
Yummy! Made this spur of the moment as an accompaniment to the pork crown roast with apples also on this site. Didn't use the mangoes but will try them next time. Delicious! And so good on a turkey sandwich, too!
gormonbrow
spokane, WA
10/27/2006
