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.