When you think about Thanksgiving, that quintessential American holiday, Indian food does not exactly come to mind. But Mike Trombetta, owner of Farm to Belly Personal Chef Services in Truckee, recommends serving chutney instead of traditional cranberry sauce as a way to shake things up on Turkey Day. Chutney, which is a sauce or compote made with fruit, vinegar, sugar, and spice, is a highly versatile dish.
“Because of the sweet and spice, it is very wide-ranging and can be a starter or dessert or everything in between,” said Trombetta.
His Asian pear and cranberry chutney can be served as an appetizer on a fruit and cheese plate, or as a gravy for the turkey, or as a sauce at the end of the meal over pie or vanilla bean ice cream. Best of all, it only takes about 25 minutes to make, and uses a seasonal fruit.
“The pears are so fantastic this time of year,” Trombetta said.
So instead of cracking open a can of cranberry sauce this Thanksgiving, do as Trombetta says: “Take it one step deeper.”
Asian Pear and Cranberry Chutney
2 tbs grape seed or olive oil
¼ cup shallot, julienne
2 tbs ginger, minced
1 tbs jalapeno, roasted and minced
2 cups Asian pear, small dice
12 oz. cranberries
¼ cup white wine
1 lime, lime zest
4 tbs honey
1 tsp sea salt
1 cup Asian pear, medium dice
Heat oil in stainless steel pan. Sweat (to cook slowly, while not adding color) the shallots and ginger until translucent. Add jalapeno and 2 cups small diced pears, cook five to six minutes until pears begin to break down. Add cranberries, cook three to four minutes. Add white wine (California chardonnay or pinot grigio), reduce three minutes. Add lime zest, honey, salt. Cook while stirring seven to eight minutes. Remove from heat, fold in 1 cup medium diced Asian pears.
~ Info: Farm to Belly Personal Chef Services, (530) 386-0790, farmtobelly.com
