Roasted Pear Mango Chutney

A great condiment to serve with meat. I made it for a company Thanksgiving potluck and everyone raved!

Step: 1

Preheat an oven to 350 degrees F (175 degrees C). Oil a baking sheet.

Step: 2

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.

Step: 3

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.

Step: 4

Coarsely chop pears and combine with the mango mixture. Cover and refrigerate 24 hours before serving.

Per Serving: 127 calories; protein 1g; carbohydrates 26.5g; fat 2.6g; sodium 5.9mg.

One of most obvious way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re cooking pasta, make sure for a simple vegetable . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a best idea to adjust with make a rice salad.

One make sure is also can apply to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But often you can made a dish do double-duty .