Fruit and Ginger Chutney

This fresh fruit and ginger chutney can be made from Bosc pears, Asian pears, or a crisp apple variety like Golden Delicious or Granny Smith. It makes a great accompaniment to pan seared or grilled chicken, salmon, or pork. We made our chutney with Asian pears and served it with pan seared chicken breasts (instructions follow).

  • Ingredients:
  • 1 cup apple, pear, or Asian pear, cut into 1/4-inch dice
  • 1/2 tablespoon butter
  • 1 medium shallot, finely choppped
  • 1 teaspoon fresh ginger, finely chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • Pinch of salt
  • 1/4 cup golden raisins

Place the raisins in a small bowl and cover with hot water. Allow to soak for 10 minutes, drain well.

Melt the butter in a small saucepan over medium heat. Add the shallot and ginger and cook until soft and fragrant, 1-1/2 to 2 minutes (do not brown).

Add the fruit, lemon juice, honey, salt and raisins. Continue cooking until the fruit is tender, but hasn't started to break down, 2 to 3 minutes. Transfer to a serving dish and allow to cool before serving.

For optimal flavor, prepare chutney 12 to 24 hours in advance.

Makes about 1-1/4 cups

  • Pan Seared Chicken with Asian Flavors:
  • Fruit and Ginger Chutney
  • 4 boneless, skinless chicken breast halves
  • 1 tablespoon toasted sesame oil
  • 1 clove garlic, quartered lengthwise
  • 1 tablespoon soy sauce
  • 1 tablespoon orange juice
  • 1/2 teaspoon sriracha (optional)
  • Iceberg lettuce
  • Sliced tomato

Pound the chicken to 3/8-inch thickness and season both sides with salt and pepper.

Heat the sesame oil in a large pan over medium heat. Add the garlic and cook just until fragrant, about 1 minute. Remove the garlic from the pan and discard.

Increase the heat to medium-high, add the chicken and cook until golden, 2 minutes per side.

Add the soy sauce and orange juice, and continue cooking for another 2 minutes, turning the chicken several times to coat. Transfer to a cutting board and allow to rest for 5 minutes. Slice and serve on a bed of lettuce surrounded by sliced tomatoes and top with chutney.

Makes 4 servings