Chutneys are wonderfully versatile. My Pear and Honey Lime Chutney recipe gets its sweetness from our backyard homegrown fresh pears and honey; its spicy warmth from onions and fennel, and a touch of citrus from the lime. That is some very lively flavor going on there! What should I pair it with? (No pun intended). I selected grilled Johnsonville mild Italian Sausages. What a great idea! Enjoy!
serves4 depending on how much they fight over the chutney
prep time20 Min
methodNo-Cook or Other
Ingredients For bonnie’s grilled sausage & honey lime pear chutney
5 links of johnsonsville mild italian sausage
olive oil for oiling grill and to brush on sausages
2 pears, ripe, but firm, peeled and core and chopped fine
2 tablespoons red bell pepper chopped fine
2 tablespoons parsley chopped fine
3 tablespoons fine chopped red onion
1 green onion, use only the green part chopped fine.
3 teaspoons of honey
2 teaspoons fresh lime juice
1 teaspoon crushed fennel seeds
salt to taste
How To Make bonnie’s grilled sausage & honey lime pear chutney
Oil the grill and heat to 350 degrees. Cook sausages 10 minutes per side.
Johnsonville mild Italian Sausage
Crush the Fennel seeds
Brush the sausages with olive oil on both sides and place them on the hot, oiled grill. Cook 10 minutes per side.
While the sausages are cooking, you can prepare the Chutney. Wash, peel and core the pears. Chop the pears fine.
Place all the ingredients for the chutney in a small bowl. Mix well.
The Chutney should look like this.
When the sausages are done, remove them to a platter, and cut them diagonally to serve.
Place the sausages on a plate, add the Honey Lime Chutney.
I served the cooked Italian Sausages with the Honey Lime Chutney. We also had sides of corn and coleslaw. What a delicious meal! Enjoy!
This Chutney will complement any spicy meat, poultry or fish, just change the seasonings to go with your dish.
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