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Turkey Cutlets & Rhubarb Chutney, Diabetic

Annacia *


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 a green veg.


☆☆☆☆☆ 0 votes

10 Min
10 Min
Stove Top


  • 2 tsp
    plus 1 tablespoon canola oil, divided
  • 2 c
    sliced fresh or frozen rhubarb (thawed and drained, if frozen)
  • 1/4 c
    golden raisins
  • 3 Tbsp
    splenda brown blend
  • 1 Tbsp
    cider vinegar
  • 2 tsp
    minced fresh ginger or 1/4 teaspoon ground ginger
  • 1/4 tsp
    freshly ground pepper, divided
  • 4
    turkey or chicken cutlets (about 1 pound), 1/4 inch thick
  • 1/4 tsp

How to Make Turkey Cutlets & Rhubarb Chutney, Diabetic


  1. Heat 2 teaspoons oil in a small saucepan over medium heat.

    Add onion and cook, stirring, until softened, about 3 minutes.
  2. Add rhubarb, raisins,splenda 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.
  3. 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.

Printable Recipe Card

About Turkey Cutlets & Rhubarb Chutney, Diabetic

Course/Dish: Turkey
Main Ingredient: Turkey
Regional Style: American
Other Tags: Quick & Easy Healthy

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