Mango Chutney Chicken

This Mango Chutney Chicken recipe is one I found on the Daring Gourmet website (if you don’t already know her, do visit her site!). I will be adding a bit of Nigerian Flavour to it. 🙂

Sweet and savory is a winner with most people and this recipe definitely ticks every single box! So no much chatter today, let’s get cooking:

You will need

  • 8 pieces of chicken drumsticks
  • 4 tablespoons mango chutney
  • 1 tbs of Suya Spice – (optional)
  • Juice of one lemon
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon salt
  • ¼ teaspoon dried thyme
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon paprika

Method

  1. Pre-heat the oven to 180 degrees celsius
  2. Score the chicken and squeeze lemon juice over the chicken and set aside to rest in the fridge. Lemon juice helps to pre-digest the meat aiding the infusion of flavours.
  3. IMG_2499 In a small bowl, all remaining ingredients and stir to thoroughly combine.
  4. IMG_2507Coat the chicken with the mix and place the drumsticks in an ovenproof dish and bake for 25 minutes.
  5. IMG_2509Take the chicken out and spread the remaining sauce over the pieces and bake for another 30 minutes or until chicken is well cooked and juices run clear.
  6. To get a crispier feel, you can place under the grill till skin turns become crisp.
  7. This chicken is best served and eaten immediately. 🙂

I had mine with some salad (Spinach, Rockets, grated carrots and some pearl barley)

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Home-made Mango Chutney

A chutney in its simplest definition is a savoury Jam, which can be made from a variety of fruits, vegetables and spices.The word Chutney originates from the Indian word Chanti which means crushed because the ingredients were traditionally crushed in a mortar and pestle.

During the british colonial era, soldiers and their families developed a love for this local dish and as they moved from place to place the lack of certain ingredients led them to create variations of chutney using what was available. So much so that today there are as many variations of chutney as there are methods of preparing it.

My love for mango chutney began on a trip to Exeter, as I walked past the market stalls I spotted a stall with an array of chutney. No doubt the mango chutney caught my attention, and as I was pondering whether or not to buy it the seller proceeded to tell me they were homemade  by a small family business up in …(can’t remember now). If the mango didn’t get me, the thought of supporting a small family business did the trick so I bought it and was in no way disappointed.

When I finished the jar, I decided to try my hands at making some myself and that is how I found a recipe by The Daring Gourmet. I have made slight changes to it, using less spices as I wanted to create milder version similar to the one I bought in Exeter market. 🙂

Let’s get cooking

You will need:
  • 2 Large Mangoes or 4-5 medium-sized ones (Peeled and cut into  chunks)
  • 1 tablespoon cooking oil (I used coconut oil but you can use any oil of your choice)
  • 2 teaspoons fresh root ginger, you can mince this using a grater
  • 2 garlic cloves, finely minced
  • 1 red chili, sliced
  • ¼ teaspoon turmeric
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 2 cups white granulated sugar
  • 1 cup white vinegar

Method

  • Heat vegetable oil in a pan and add garlic, ginger and chilli; sauté for a few minutes then add your spices and Sauté for another minute.
  • Add mangoes sugar and vinegar.
  • Stir well and bring to a quick boil, then turn down the heat and let simmer for about 45 minutes, stirring occasionally.
  • They say a simple test to know if your chutney is ready is to make a channel with a wooden spoon across its surface when it seems thick enough and if it leaves a channel imprinted for a few seconds without being filled by spare vinegar, it is ready.

This recipe filled a medium-sized jar and still had a bit left over!

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The acidity level of chutney means it will generally keep well, storing in the fridge for up to two months in a sealed jar according to the Daring gourmet a conservative time frame.

There are more than one ways to enjoy your mango chutney, I sometimes have it on oatcake (see recipe here) or crackers with cheese.

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You can also try this Mango Chutney Chicken, recipe coming soon. 🙂IMG_2519 Enjoy and do let us know how you get on! 🙂