14 Comments / Reviews

  1. Angie

    This sounds really good, but I wonder how it’d be with boneless, skinless. I just can’t do skin on.

    It would likely get pretty dried out in the oven. The sauce of course could be used with chicken cooked in practically any manner. ~Elise

  2. Becky

    I have left over store bought Mango Chutney. Do I just cook the chicken then dip in the sauce on the plate? Do I heat up the chutney?

    You can just serve the chutney with the chicken. Cold is fine. ~Elise

  3. Tina

    I made this a few nights ago, and I have to admit that the chicken was so good by itself, we had a lot of the chutney sauce left over. Today I combined the sauce with warmed chickpeas and it was perfection.

  4. mimsie

    I just made this tonight, all of it from the chutney to chicken and rice and it was gorgeous. Love your site!

    How long would leftover chutney be good for?

    Hmm, maybe 5 days or so, if you cooked it with the chicken. ~Elise

  5. Jennica

    This was really good! I made it a week ago for my boyfriend and I. I think I added a little more cayenne pepper than it called for and it really gave it a special kick. I served it with sticky sushi rice and it was a perfect meal. I did end up having to cook the chutney a little longer than it called for in the recipe. I also think it might have been good to carmalize the mango before covering it to simmer. Other than that, it was really good.

  6. Courtney

    I am obsessed with mangoes. I made this last night and it was incredible! And it was also super easy. I might have to make it again this weekend. Can’t have too many mangoes, I say. Thanks for sharing!

  7. Angela

    I made this for my boyfriend and his picky mother and it was a hit. She likes things bland and has been known to say “why are you always cutting up onions in my kitchen?” since apparently she doesn’t realize they are in most delicious food. Anyway, she really liked the recipe. I made it with a couple modifications. I used boneless, skinless breasts and covered them for about half the baking time so they wouldn’t dry out. I also omitted the raisins as I didn’t have any on hand. I think that they would be a welcome addition however. This was the first chutney I ever made and it was wonderful!

  8. Jessica Grimes

    Would frozen mango work in this recipe?

    I’ve never seen frozen mango for sale, but if it available to you, or if you are accustomed to freezing mango with little ill effect, then I don’t see why this wouldn’t work with frozen mango. ~Elise

  9. May

    What a delicious meal! Perfect marriage of flavor. Quick to make. Would have been great leftover…if there was any!

  10. Maria

    I made this last night. Well, the chutney. I served it with chicken thighs braised with jerk seasoning from Penzeys and a little water, and rice with saffron and cardamom.

    I didn’t use the exact chutney recipe – for one thing, I only had two champagne mangoes, so all my proportions were completely out of whack – and I also substituted balsamic vinegar for white, and a combination of brown sugar and honey for the white sugar. I am eating all this right now and it’s heavenly.

  11. Linda in Washington State

    Hi Elise,

    I agree with your method roasting bone in chicken at high heat. I roast at 425 for 30 mintues then drop to 350 for 30 or till done or whole chicken or pieces like in your recipe. The high heat “blisters” the chicken skin keeping the juices in. For a hint of smokey favor I use left over bacon fat to rub on the chicken.

  12. sudu

    Good, simple and delicious! Most mangoes now are tart and perfect for the chutney.
    A bit of trivia- chutney comes from India where it literally means “to lick” (your fingers ofcourse- becoz its so sticky)!
    Thanks for the recipe.

  13. Bob

    Sounds delicious. Seems like this could be simplified by searing the thighs in an oven-proof skillet for a few minutes and then removing to a plate. Sautee the onion/garlic in the just-rendered chicken fat, make chutney & bring to simmer, then put the chicken back in the same skillet (next to, or even nestled in the chutney) & throw it in the oven for 20 mins or so. Think I’ll try it. Thanks!

    That works too, though I tell you, thighs can be a little fatty. I rendered out a 1/4 to a 1/3 cup of chicken fat from 5 thighs. I was trying to avoid having all of this fat in the sauce. But, if you did include the fat, the sauce would be gooooood. ~Elise

  14. dawn

    This is one of my favorite ways to eat chicken salad, with a nice layer of fresh mango chutney. I love this, and rarely have the time to make my chutney from scratch. Yours came out perfect.

No ImageChicken with Mango Chutney Sauce

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