Chicken with Mango Chutney Sauce

This recipe calls for chicken thighs because the stronger flavor of the thighs works well with the chutney sauce. You can easily make this with all or any chicken parts. Just know that you'll need to cook breasts to 170°F.

  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Yield: Serves 4.


  • 2 lbs chicken thighs, bone in, skin on, trimmed of excess fat
  • Olive oil
  • Salt and Pepper
  • 2 ripe but firm mangos, cut and peeled, cubed into 1/2-inch cubes
  • Olive oil
  • 1 medium onion, chopped (about 3/4 cup chopped onion)
  • 1 garlic clove, minced
  • 1 Tbsp chopped candied ginger (or fresh ginger)
  • 2 Tbsp chopped raisins
  • 1/2 teaspoon mustard seeds
  • Scant pinch of red pepper flakes
  • 4 Tbsp sugar
  • 3 Tbsp white vinegar
  • 1/2 cup water
  • Salt to taste


1 Heat 1 Tbsp olive oil in a large sauté pan on medium heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook a minute more. Add the chopped mango, ginger, raisins, mustard seeds, red pepper flakes, vinegar, water, and sugar. Bring to a simmer, reduce heat to low, cover the pan, and let cook gently for 30 minutes.

2 While the chutney is cooking, cook the chicken. Preheat oven to 400°F with rack in the middle position. Coat the bottom of a roasting pan with olive oil. Rinse the chicken thighs in water, pat dry. Rub some olive oil all over the chicken pieces, sprinkle with salt and pepper. Place chicken pieces in roasting pan. Cook in oven until the juices run clear when poked with a sharp knife, or when the internal temperature of the thighs is 180°F, about 30 minutes. If the chicken pieces are not browned enough for you, you can finish them in the broiler for the last 5 minutes of cooking. If your chicken pieces are extra large, after 30 minutes, lower the heat to 350°F and cook until the chicken pieces are cooked through. Remove chicken and roasting pan from oven.

3 Remove chicken pieces from roasting pan. Pour off rendered chicken fat, save for a teaspoon or so. (Do not pour down the drain or it will solidify and block your drain). Put mango sauce into the roasting pan with remaining chicken drippings. Spread the sauce over the whole bottom of the pan. Let sit for a few minutes to soften the drippings, then scoop up and place into a serving dish. Adjust seasonings. If too acidic, add more sugar. Add salt to taste.

Serve chicken with mango chutney sauce and steamed rice or Spanish rice.

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  • 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

  • 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

  • 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.

  • 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

  • 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.

  • 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!

  • 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!

  • 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

  • May

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

  • 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.

  • 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.

  • 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.

  • 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

  • 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.