Pear and Mango ChutneyPear and Mango Chutney is a delicious summer recipe. You can taste the unusual flavor of mangoes and pear at a time. Also, it is healthy and nutritious chutney recipe.

It is a kind of sweet, tangling and spicy recipe which can even be used to spread over the bread or sandwich fill. Last time I tried to eat with my favorite Bhatura recipe, it was awesome.

You can use this recipe as a stuffing ingredient in burgers, it tastes great when accompanied with non-vegetarian food. As this has sweet and tangling flavor its shelf life is also good, if you store this recipe in an air tight container, it can last over a month.

You may also like to check my other recipes Ridge gourd raita, Eggplant salad, Green Chilli Pickle and Mango Pickle.

Ingredients for Pear and Mango Chutney:

Raw mangoes – 250 gms.

Pears – 250 gms.

Almonds – 8 no. (chopped)

Cashew – 8 no.

Raisins – 1 tbsp.

Red chili powder – 1 tbsp.

Clove powder – ¼ tbsp. (2 cloves)

Sugar – 500 gms.

Garam masala – 1 tbsp.

Salt – 2 tbsp.

Marsh melon seeds – 1 tbsp.

Water – 500 ml.

How to Make Pear and Mango Chutney Recipe:


  • Remove the skin and mash mangoes and pears.
  • Heat 1 tbsp. of sugar in a saucepan until it turns brown.


Tip: Cook sugar on low flame and stir continuously.

Tip: Alternatively you can heat little oil on a pan and add 1 tbsp. sugar to it and slowly stir sugar until it turns light brown. At this point you can add little water and bring to boil until it turns brown colour.

  • Add 500 ml of water, once it is fully dissolved add remaining sugar.
  • Once it reaches to boiling state, add mashed fruit, chilli, salt, cashew and raisin seeds.
  • Stir continuously until you get jam type thick consistency.
  • Add garam masala and clove powder.
  • Remove from flame and let it cool.
  • Pear and Mango Chutney Recipe is ready, transfer to a clean and airtight container so that it can be preserved for 1 month.