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).Print
Fruit and Ginger Chutney
This versatile fresh fruit and ginger chutney can be served with pan seared or grilled chicken, salmon or pork.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: about 1-1/4 cups 1x
- Category: Condiments
- 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.
Pan Seared Chicken with Asian Flavors
- Yield: 4 servings 1x
- 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.