Pear and Mango Chutney
Try this Pear and Mango Chutney recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 tsp salt
- 2 cloves
- 1 tsp garam masala
- 1 tbsp raisins
- 1 tsp red chili powder
- 8 cashew nuts
- 250 g mango
- 250 g pear
- 500 g sugar
- 1 tbsp kharbooja seeds
- 8 almonds
- Carbohydrate 626.920220574151 g
- Cholesterol 0 mg
- Fat 23.4004836529961 g
- Fiber 27.3207162240384 g
- Protein 11.1569799032243 g
- Saturated Fat 5.05005424985022 g
- Serving Size 1 1 Serving (1082g)
- Sodium 116.398374948772 mg
- Sugar 599.599504350112 g
- Trans Fat 2.8021024037054 g
- Calories 2600 calories
Peel and mash the pears. Put 1tbsp of sugar in a heavy saucepan. Heat on a low flame stirring and cooking until brown. Add 500ml of water and boil. When sugar has fully disolved, add remaining sugar. When it begins to boil again, add the mashed fruit, cashew nuts, raisins, seeds, chili and salt. Boil until the mixture is a thick jam consistancy whilst stirring occassionally. Add the clove and garam masala. Cool a bit and transfer to a clean, airtight jar. Shelf life 1 month.
