Prep 5 mins
Cook 10 mins
- 1 Anjou pear, peeled and diced
- 1⁄2 teaspoon cinnamon
- 1 teaspoon sea salt
- 1 1⁄2 cups major grey's chutney
- 1⁄4 cup dried currants or 1⁄4 cup raisins
- Preheat oven to 350°.
- Toss the diced pears with the cinnamon and salt. Bake on a parchment-lined cookie sheet for 10 minutes.
- Cool and mix with the chutney and currants or raisins.
We (my hubbie and I) didn't like it. It had a lot of strong flavors but not ones that we liked. I don't think they went well together. Perhaps it was the brand of chutney I used? Mine didn't have tamarind in it as Chef*Lee referred to as being really good, so maybe that was it. But I used the same chutney in the turkey burgers and we thought those were great...so maybe this just wasn't our thang.
Really easy and delicious. Five of us ate the entire recipe of 4 lbs of turkey burgers with this sauce in one evening. Definitely a keeper.
This is amazing! I love the savory and sweet flavor mix. I used red anjou pears and golden raisins. I will try it again with currants (my store didn't have any today). This chutney is delicious because of the Major Grey's chutney. I am glad that I found it because I went to a couple of stores before I did. It is totally worth it, the flavor is amazing!! I checked the ingredients of a few chutneys and the Crosse and Blackwell's Major Grey's has tamarind in it, I think that is the key ingredient. Will definitely make again to go with many things besides the Mar-a-Lago turkey burger. It would be great on biscuits, ice cream, anything!!