Breakfast Recipes

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.


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

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

Written By

I am Anju, an optimistic person, foodepreneur who loves cooking, traveling and gardening. I love to experiment in the kitchen.

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