Thursday, July 29, 2010

Pear and Mango Chutney


250 gms. raw firm mango
250 gms. pears.
500 gms. sugar
2 tsp. salt
1 tsp. red chilli powder
1 tsp. garam masala
1 tbsp. marshmelon (kharbooja) seeds.
1 tbsp. raisins.
2 cloves powdered
8 each almonds and cashews chopped finely.


  • Peel and mash and pear.
  • Put 1 tbsp. sugar in a heavy saucepan.
  • Heat on a low flame, stirring and cooking till it turns brown.
  • Add 500 ml. water and boil.
  • When the sugar has fully dissolved in the water add remaining sugar.
  • When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt.
  • Boil till a thick jam consistency is obtained. Stir occasionally.
  • Add the clove powder and garam masala.
  • Cool a bit and transfer to clean airtight jar.

Making time: 1 hour
Shelf life: 1 month
Makes 1.5 kgs. chutney.


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