Raisin and Nectarine Chutney

Over medium heat, sauté shallots in oil till soft. Add ginger and chiles; sauté about 1 minute more. Stir in raisins, vinegar, brown sugar and spices. Cook till raisins begin to plump; add nectarines and cook till they begin to soften, about 10 minutes. Salt and pepper to taste.

Five-Spice Quail

Cut each quail in half. Divide halves down the middle. Rinse well and pat dry. Mix five spice, sugar, soy sauces and rice wine. Marinate quail pieces in mixture for at least 2 hours. Fill large pot with oil and heat to 375°F. Coat each quail piece in flour; shake off excess. Fry quail in hot oil till golden brown. Serve with chutney on the side.


Raisin and Nectarine Chutney

  • 4 shallots, chopped
  • 2 Tablespoons canola oil
  • 1 Tablespoon chopped fresh gingerroot
  • 2 Thai chiles, chopped
  • 1/2 Cup California golden raisins
  • 1/4 Cup rice wine vinegar
  • 1/4 Cup brown sugar
  • 1/2 Teaspoon ground cinnamon
  • 1/2 Teaspoon ground allspice
  • 1/2 Teaspoon ground turmeric
  • 3/4 Cup pitted and sliced nectarines
  • 1/2 Teaspoon salt
  • Ground black pepper; to taste


Five-Spice Quail

  • 4 whole quail (not boned)
  • 1 Teaspoon five-spice powder
  • 1 Teaspoon granulated sugar
  • 1 Tablespoon light soy sauce
  • 1 Tablespoon dark soy sauce
  • 1 Tablespoon rice wine
  • 3 Tablespoons all-purpose flour
  • Oil; for frying

Nutrition Facts Per Serving

Calories 450 (Calories from Fat 41%); Total Fat 21 ( Saturated Fat 4; Trans Fat 0; ); Cholesterol 85; Sodium 810; Potassium 582; Total Carbohydrate 43; Dietary Fiber 3; Sugars 32; Protein 24; Calcium 56; Iron 6;

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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5. A ¼ cup serving of raisins provides 6% of the daily value for potassium.