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. Source: EatingWell Magazine, March/April 2010

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Ingredients

Directions

  • Heat 2 teaspoons oil in a small saucepan over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add 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.

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  • Sprinkle 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.

Nutrition Facts

294 calories; 6.8 g total fat; 70 mg cholesterol; 206 mg sodium. 29.9 g carbohydrates; 29 g protein; Full Nutrition

Reviews (6)

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6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
I made this recipe this evening and it was wonderfully delicious. I pounded boneless skinless chicken breasts (2 that equaled 1 lb.) to 1/4 inch thick. All the recipe remained the same. Will be doing this again for sure. Read More
Rating: 5 stars
10/30/2011
Really fantastic and such a great use for local seasonal produce. I too used chicken breasts (local pastured no hormones etc.) and local rhubarb and asparagus (from the serving suggestion) - every flavor popped. A pleasure to prepare and to eat. Read More
Rating: 5 stars
10/30/2011
I made this last night and it was delicious. I used turkey tenderloins pounded them and marinated them in a bit of olive oil red wine vinegar garlic allspice cumin salt and pepper. Made the rhubarb as directed...except with a little more rhubarb and a bit less sugar. It was a huge hit and people went back for extras of the rhubarb. Read More
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Rating: 5 stars
10/30/2011
This was a huge hit at our house last night...my 10-year-old daughter gave it a rating of 99.5 out of 100. 8-year-old son ate it all too. Thanks Eating Well! Read More
Rating: 5 stars
10/29/2011
Quick and tasty. Thanks! Read More
Rating: 5 stars
10/29/2011
Absolutely amazing!! Great flavors and easy to make! Its now one of my favorites! Read More
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