Mango and Pear Chutney

Ingredients

Ripe mangoes

2 cups, diced

Pears

2 cups, diced

Red onion

1 cup, finely chopped

Garlic

2 cloves, minced

Fresh ginger

1 tablespoon, grated

Apple cider vinegar

1 cup

Brown sugar

1/2 cup

Raisins

1/2 cup

Ground cinnamon

1 teaspoon

Ground cloves

1/4 teaspoon

Salt

1/2 teaspoon

Instructions

1. In a large saucepan, combine the diced mangoes, pears, red onion, ginger, garlic, apple cider vinegar, brown sugar, raisins, ground cinnamon, ground cloves, and salt.
2. Bring the mixture to a boil over medium heat, stirring frequently to ensure the sugar dissolves completely.
3. Once boiling, reduce the heat to low and let the chutney simmer for about 30 minutes. Stir occasionally to prevent it from sticking to the bottom of the pan. The chutney should thicken, and the fruits will soften beautifully.
4. Remove the saucepan from heat and allow the chutney to cool completely to room temperature.
5. Transfer the cooled chutney to sterilized jars and seal them tightly.
6. Refrigerate for at least 24 hours before serving. This resting period allows the flavors to meld and intensify, resulting in a more flavorful chutney.
7. Serve the mango and pear chutney as a flavorful condiment with grilled meats, alongside cheese platters, or as a delicious topping for sandwiches and wraps.