By Christie Vanover | Published September 18, 2011 | Last Updated December 28, 2022
A little sweet and a little heat, this peppery-mango chutney adds zest to chicken or pork. It can also be served over cream cheese with crackers.
- ½ tsp. red pepper flakes
- ½ tsp. kosher salt
- ¼ tsp. ground nutmeg
- ¼ tsp. cinnamon
- ¼ tsp. ground ginger
- 2 tablespoons olive oil
- ½ cup onion, minced
- 1 scallion, minced
- ¼ cup orange bell pepper, minced
- 1 mango, diced (about 1 ½ cups)
- 2 tablespoons apple cider vinegar
- 2 tablespoons agave nectar, honey or sugar
Place spices in a pan over medium high heat and allow to toast for 2-3 minutes. Right when it starts to smoke, it’s ready.
Add the olive oil to the pan and heat for about 1 minute.
Add the onion, scallion and pepper to the pan and sauté for 2-3 minutes.
Add the mango, vinegar and nectar and bring to a boil.
Reduce heat to low and allow to simmer for 20 minutes, stirring occasionally.
To make Mango Chutney Chicken, place the chicken into a baking dish and season with salt and pepper. Pour the chutney over the chicken. Cover with foil or a lid and bake at 400 degrees for 30 minutes, or until the meat reaches 180 degrees. Remove the foil and continue to cook for five more minutes. Serve over rice.
wok with ray says
Baked chicken with your chutney must be heavenly delicious. Thank you for sharing the recipe.
raquel @ Erecipe says
mango here is always on season I would love to try this recipe…it seems easy to prepare…thanks for sharing