Sunday Supper--Grilled Chicken with Spicy Mango Chutney

This Sunday Supper was inspired by something I got to take part in earlier this year thanks to the National Mango Board.  Back in early August I had the opportunity to judge a food event that featured mangos as the special ingredient.  This event was a blast, and thanks to Crystal of Eat Drink Cleveland you can read about it here.   Something I took away from this event was just how versatile mangos really are.  Besides eating them raw and using them in our homemade mojitos we have never experimented cooking with them.  Here is where Mango.org comes in handy.  They have a wonderful recipe database, and this Sunday Supper will be featuring their Very Mango Chutney recipe with a few tweaks.

The ingredients used for the chutney were:

• 1/4 cup brown sugar 
• 1/2 cup apple cider vinegar 
• 1 medium onions chopped 
• 3/2 cloves garlic minced 
• 1/2 tablespoon ginger 
• 1 jalapeno pepper minced (seeds optional based on your heat preference)
• 1/2 tablespoon kosher salt 
• 1 large very ripe, soft mangos, peeled, pitted and chopped 
• 1/4 cup lime juice 
• 1/4 cup golden raisins

The directions for making the chutney:

In a large sauce pan over medium high heat, combine the sugar and vinegar bringing the mixture to a simmer. 

Add the onions, garlic, ginger, pepper and salt. Let this come back to a boil and simmer for 10 minutes.

Stir in the mango, lime juice and raisins. Simmer for another 15-20 minutes until the mixture becomes the consistency for a marmalade.

While making the chutney we used the indoor grill to cook two large chicken breast that we would then pour the chutney over.   The combination of the sweet mango, brown sugar and raisins paired amazingly well with the spicy jalapenos.  I loved how this simply chutney took an average chicken breast and made it into an amazingly tasty dish.  What is also great about this recipe is that you can change the level of heat to meet your needs. For a sweeter dish just use a less spicy pepper like a banana, or for more heat use a serrano or a habanero! 

To add some texture to the main course we prepared a chopped brussels sprout salad with chopped walnuts and grated parmesan cheese.  I seasoned it with salt and pepper, and then used roughly 4 parts olive oil to 1 part white vinegar to add even more flavor.  This ultra crunchy take on a salad was the perfect side dish to add some texture to our meal.  (Thanks has to go out to Iron Chef Symon for inspiring this at the Fabulous Food Show!)

I hope you enjoyed this recipe because we really enjoyed trying it.  If you do decide to make this or any of the other Mango recipes please feel free to comment on your experiences here.  Cheers!