1 apple, chopped (I used Granny Smith)
½ pear, chopped (I used Anjou)
1 can diced tomato, no salt added, juice drained and reserved
½ medium sweet onion, sliced (I used Vidalia)
4 tablespoons reserved tomato juice
1 tablespoon brown sugar
2 tablespoons cider vinegar
1/8 teaspoon dried thyme
1/8 teaspoon ground ginger
4 turkey cutlets
Salt & pepper
½ teaspoon oil
Cooking Spray
Place first 9 ingredients into a saucepan and bring to a boil. Cover and reduce heat to low/gentle simmer for 35 minutes. Place chutney in a bowl and once cooled, cover and chill (you can refrigerate up to 2 weeks) *. Spray skillet with a light coating of cooking spray and 1 teaspoon oil and heat the pan over medium-high heat. Season the cutlets with salt and pepper and sauté on each side about 3 minutes on each side or until done (try not to overcook as dry easily).
*You can enjoy warm, room temperature or chilled over the turkey
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