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Roasted Pear Mango Chutney

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

By allrecipes · From Open Recipes · 15 ingredients
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Why it works: Pear and mango share more aroma than cooks usually use. They rank in the top 4% of all ingredient pairs, and 15 recipes mention both. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

The recipe

3 cups
Prep30 min
Cook1 hr

Ingredients

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Heat the oven to 400°F (200°C). Arrange the pear halves cut side up in a baking dish. Drizzle with the lemon juice and vegetable oil, then sprinkle with the 1 tablespoon brown sugar and the ground cinnamon.

  2. Roast the pears for about 30 minutes, until tender and lightly browned at the edges. Let them cool slightly, then chop them into small pieces.

  3. While the pears roast, combine the diced green mango, chopped red onion, chopped green chile pepper, chopped garlic and grated fresh ginger in a heavy saucepan.

  4. Add the dried sour cherries, cider vinegar, maple syrup, the 1/4 cup brown sugar and the cayenne pepper to the saucepan. Stir well to combine.

  5. Bring the mixture to a gentle boil over medium heat, then reduce the heat to low. Simmer uncovered for about 25 minutes, stirring often, until the mango softens.

  6. Stir the chopped roasted pears into the chutney. Simmer for another 5 minutes so the flavors blend and the mixture thickens slightly.

  7. Let the chutney cool for about 15 minutes. Transfer to clean jars and refrigerate until chilled before serving.

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Pear + mangotop 4% of all pairs
    Aroma overlapstrong
    Mentioned together15 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  2. Lemon + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together27,039 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Mango + peppertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together471 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  4. Pear + cinnamontop 4% of all pairs
    Aroma overlapstrong
    Mentioned together598 recipes

    Shared aroma: anethole (sweet, anise).

  5. Sugar + cinnamontop 4% of all pairs
    Aroma overlaplow
    Mentioned together30,777 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and cinnamon share little aroma chemistry, yet 30,777 recipes mention both: they likely work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (pear, lemon, sugar, cinnamon, maple syrup, mango, pepper):

  1. Capsicumbetter flavor fit
  2. Sweet potatobetter flavor fit
  3. Carrotbetter flavor fit
  4. Onionthe original

Fit is the average pairing score against pear, lemon, sugar, cinnamon, maple syrup, mango, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).