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Pan Fried Rainbow Trout with Green Tomato Chutney
½ cup packed brown sugar
⅓ cup diced red onions
⅓ cup red wine vinegar
⅓ cup golden raisins
1 tablespoon minced garlic
¾ teaspoon peeled, minced fresh ginger
1 pound green tomatoes, diced
½ cup coarsely chopped dry-roasted peanuts*
In a medium saucepan over medium heat, combine brown sugar and remaining ingredients except the peanuts. Bring to a boil, then reduce heat to low and cook 1 hour and 45 minutes, stirring occasionally.
Stir in half the peanuts. When serving, top each portion with a sprinkle of the remaining peanuts.
*If peanut allergies are a concern, replace peanuts with toasted pine nuts.
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