Try rhubarb in this tangy chutney with golden raisins and fresh ginger, served with turkey. You can also pair the sauce with grilled boneless, skinless chicken breasts or lean pork chops. Serve with whole-wheat couscous and steamed asparagus.
- 2 teaspoons plus 1 tablespoon canola oil, divided
- 1/3 cup chopped red onion
- 2 cups sliced fresh or frozen rhubarb (thawed and drained, if frozen)
- 1/3 cup golden raisins
- 1/3 cup light brown sugar
- 1 tablespoon cider vinegar
- 2 teaspoons minced fresh ginger or 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly ground pepper, divided
- 4 turkey cutlets (about 1 pound), 1/4 inch thick
- 1/4 teaspoon salt
Heat 2 teaspoons oil in a small saucepan over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the rhubarb, raisins, brown sugar, vinegar, ginger and 1/8 teaspoon pepper; bring to a boil over medium-high and cook, stirring occasionally, until the rhubarb is soft and breaking down, 5 to 10 minutes more (it will take less time if using thawed frozen rhubarb). Remove from the heat and cover to keep warm.
Sprinkle the turkey on both sides with salt and the remaining 1/8 teaspoon pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the turkey and cook until browned on both sides and just cooked through, 2 to 3 minutes per side. Serve the turkey with the chutney.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
294 calories; 7g total fat; 1g total saturated fat; 70mg cholesterol; 206mg sodium; 30g carbohydrates; 2g fiber; 29g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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