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Grilled Turkey with Gooseberry and Blackcurrant Chutney
Grilled Turkey with Gooseberry and Blackcurrant Chutney

Grilled Turkey with Gooseberry and Blackcurrant Chutney
A light yet flavorful turkey dish with a tangy chutney, perfect for a balanced lunch.
Grilled Turkey with Gooseberry and Blackcurrant Chutney
Ingredients:
1
Servings
  • 200
    g
     turkey breast
  • 100
    g
     gooseberries
  • 50
    g
     blackcurrants
  • 100
    g
     cucumber
  • 50
    g
     peas
  • 1
    tbsp
     olive oil
  • 1
    tbsp
     honey
  • 1
    item
     red onion
  • 1
    clove
     garlic
  • 1
    tbsp
     lemon juice
  • 0.5
    tsp
     salt
  • 0.25
    tsp
     black pepper
Preparation Time: 40 minutes
Grilled Turkey with Gooseberry and Blackcurrant Chutney
Instructions:
  1. Preheat grill to medium-high heat.
  2. Season turkey breast with salt and black pepper.
  3. Grill turkey for about 6-7 minutes on each side until cooked through.
  4. In a saucepan, combine gooseberries, blackcurrants, honey, chopped red onion, minced garlic, and lemon juice.
  5. Cook over medium heat until the mixture thickens into a chutney, about 10 minutes.
  6. Slice cucumber and mix with peas in a bowl.
  7. Drizzle olive oil over the cucumber and peas, season with salt and pepper.
  8. Serve grilled turkey with a generous spoonful of chutney and the cucumber-pea salad on the side.
Nutrition Per Serving 570 g Per 100g
Energy 502 kcal 88 kcal
Protein 30 g 5.3 g
Fibre 8 g 1.4 g
Salt 1 g 0.2 g
Sugar 20 g 3.5 g
Carbohydrates 55 g 9.6 g
Fat 18 g 3.2 g
  • 200
    g
     turkey breast
  • 100
    g
     gooseberries
  • 50
    g
     blackcurrants
  • 100
    g
     cucumber
  • 50
    g
     peas
  • 1
    tbsp
     olive oil
  • 1
    tbsp
     honey
  • 1
    item
     red onion
  • 1
    clove
     garlic
  • 1
    tbsp
     lemon juice
  • 0.5
    tsp
     salt
  • 0.25
    tsp
     black pepper
1
Servings
0

Preheat grill to medium-high heat.

Season turkey breast with salt and black pepper.

Grill turkey for about 6-7 minutes on each side until cooked through.

In a saucepan, combine gooseberries, blackcurrants, honey, chopped red onion, minced garlic, and lemon juice.

Cook over medium heat until the mixture thickens into a chutney, about 10 minutes.

Slice cucumber and mix with peas in a bowl.

Drizzle olive oil over the cucumber and peas, season with salt and pepper.

Serve grilled turkey with a generous spoonful of chutney and the cucumber-pea salad on the side.

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