Peel the mango and remove the stone. Chop the mango and red onion. Halve the chilli, remove the seeds, and chop the chilli finely. Stir together quickly in hot oil in a saucepan for a few minutes. Add the grated ginger.
Add the white wine vinegar, lemon juice, water and brown sugar and leave to boil for 10 minutes.
Peel the pears, remove the core and cut the pears into smaller pieces. Add to the chutney. Cook for another 20-25 minutes.
Remove the pan from the heat. Pour the chutney into a warm, thoroughly cleaned jar. Seal. Store in a cool place in the fridge.
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