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Autumn Pear Chutney

Cook Time
1 hour
Total Fat
Saturated Fat
Dietary Fiber


  • 2 Bosc pears
  • 2 tbsp lemon juice
  • 1/2 cup sugar
  • 3/4 tsp cinnamon
  • 1/4 tsp garlic
  • 2 tbsp vegetable oil
  • 1/4 cup maple syrup
  • 1 red onion
  • 1 clove garlic
  • 1 tsp ginger
  • 1 1/2 tbsp apricot bits
  • 1 1/2 tbsp dried cranberries
  • 1/2 cup white wine vinegar
  • 1 tsp red pepper flakes
  • 1 tsp thyme
  • 1 cup diced mangos


  1. Preheat the oven to 350 degrees.
  2. Dice 2 Bosc pears, and mix them with 2 tablespoons of lemon juice, 1 tablespoon of sugar, 3/4 tablespoon of cinnamon, and 1 clove of garlic (diced).
  3. Coat a baking sheet with 1 tablespoon of vegetable oil.
  4. Set the pears cut side down on the pan. Brush the pears with the remaining 1 tablespoon of oil.
  5. Roast until caramelized and tender (about 40-50 minutes).
  6. Remove from the oven and allow to cool.
  7. While the pears are roasting, mix 1/4 teaspoon of garlic, 1/4 cup of maple syrup, 1 cup of diced red onions, 1 teaspoon of ginger, 1 teaspoon of red pepper flakes, 1/2 cup of white wine vinegar, 1 1/2 tablespoons of apricot bits, 1 1/2 tablespoons of dried cranberries, 1 cup of diced mangos, and 1 tablespoon of thyme in skillet.
  8. Bring ingredients to a boil.
  9. Reduce the heat and simmer for 5 minutes. Remove from the heat and allow to cool.
  10. Using a small spoon or a melon baller, scoop out the cores of the cooked pears.
  11. Cut the pears into 1/2-inch slices.
  12. Combine the pears and the onion mixture. Cover and refrigerate for at least 1 day before serving.

Tags: Cooking, Recipes, Food, Side Dish

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