Ginger Rhubarb Chutney with Cajun Chicken Tenders

I made this Ginger Rhubarb Chutney last season and still have a couple of jars in my cold room.  Since my stay in Tennessee I have become fond of using cornmeal to add a nice crust when pan frying.  These chicken tenders were dipped in milk then rolled in a mixture of cornmeal and Tony Cacheres Cajun Seasoning Mix.  How easy is that!  I pan fried them in a little goose fat and served with my chutney.  It was so good.  Yum.  Healthier than pub food and tastier, too!