![]() Depending on the size of the chicken pieces, adjust the baking time. Continue to bake the chicken for another 30 minutes, basting the chicken occasionally with the pan juices. Open the oven and carefully spoon the remaining sauce over the chicken. Place the chicken in the oven preheated to 350 F and bake, uncovered for 25 minutes. Spread half of the sauce over all sides of the chicken and place them in an oven-proof baking dish. Squeeze some fresh lemon juice over the chicken pieces and let the sit while you prepare the basting sauce.Īdd all the basting sauce ingredients in a bowl and stir to thoroughly combine. Score the chicken by cutting a few deep slashes into the meat. If using bone-in, skin-on chicken, remove the skin. You can also use boneless chicken breasts. Serve with some basmati rice and a cool cucumber salad made with a yogurt-cumin-lemon sauce. Prep time is only 5 minutes and the oven does the rest! Just grab the chutney you will have already made (stored in the fridge or frozen), mix together the other sauce ingredients, generously lather the chutney sauce on the chicken pieces, and bake them in the oven. He kept eating and eating – faster than I could flake it off the bones! In the end, he ate both of my drumsticks, and one and a half of my husband’s! Todd and I ended up eating something else for dinner and were happy that our little boy went to bed with a very satisfied tummy :) I gave him some of the meat to try and he asked for more…and more. WELL…we sat down to eat dinner (my son had his own “approved” stash) and we got to taste just enough to know how good it was before our toddler looked at the Mango Chutney Chicken and asked for some. I only made four drumsticks – two for me and two for my husband – because I figured my son, who has been going through a picky phase lately, wouldn’t be interested in it. My husband and I loved this chicken…what we got to eat of it, that is. But today’s dish is succulent Mango Chutney Chicken. ![]() I will be posting a curry in the future using this chutney as well. That's the case with this mango version, which is spiced with fennel, mustard, cumin, and coriander seeds, plus a kick from fresh ginger.įeel free to adjust the red pepper flakes up or down to your liking: You can make it with a lotta heat or none at all.I promised you a follow up recipe using this delicious Indian Mango Chutney. The British presence of India through trade and occupation was likely responsible for the popularization of the term chutney beyond India's borders. According to Etymonline, the word chutney came into English around 1813, meaning "a compound of fruits and spices used as a condiment in the East Indies." In England and America, chutney is commonly understood as a jam-like dish that's packed with sugar and vinegar. ![]() (And of course, it's delicious served on burgers, too.) For instance, mint chutney is a pourable sauce served with fried foods, while tomato chutney is a ketchup-like dip popular with dosa or uthappam. This chutney is somewhere between a sweet jam and a savory condiment, but in India, where chutneys hail from, the word can refer to many different spiced dishes made with fruits, vegetables, and/or herbs. Sweet, spicy, tangy and fruity, you’ll want to spread mango chutney on everything from grilled cheese sandwiches (we like sharp cheddar) to baked salmon to pork chops. ![]()
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