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Hot Mango Chutney

Hot Mango Chutney
Article Number : 09.020.020
Unit/Weight : 340Gr
Brand : Mida
Country : India

Mango Chutney, is a speciality of the South Indian coastal state of Andhra Pradesh. Mango chutney can be made in many different ways. I will add all the variations I know as I get time. Chutney is a tasty sauce, you can have it with your poppadoms or with your main course.

 Lets see what chutney is. Chutney (also called chatney) refers to a wide-ranging family of condiments from South Asian cuisine and Indian cuisine that usually contain some mixture of spice(s) and vegetable(s) and/or fruit(s). There are many varieties of chutney.

 Chutneys may be either wet or dry, and they can have a coarse to a fine texture. The Anglo-Indian loan word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. Several Northern Indian languages use the word for fresh preparations only. A different word achār applies to preserves that often contain oil and are rarely sweet. Vinegar or citrus juice may be added as natural preservatives, or fermentation in the presence of salt may be used to create acid.

 In the past, chutneys were ground with a mortar and pestle made of stone or an ammikkal (Tamil). Spices are added and ground, usually in a particular order; the wet paste thus made is sauteed in vegetable oil, usually gingelly or peanut (groundnut) oil. In the present era, electric blenders or food processors can be used as labor-saving alternatives to the traditional stone grinding.

Sweet-Hot Chutney-Grilled Chicken



  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 2 teaspoons Kosher salt
  • 4 chicken legs, preferably organic
  • 1/2 cup hot  mango chutney
  • Torn cilantro for garnish




  1. In a large plastic food storage bag, mix together the chili powder, cumin, cinnamon, and salt until well combined. Place the chicken legs in the bag, seal, and toss until the chicken is coated in the spice rub. Put the chicken in the fridge to absorb all those flavors for about 2 hours. 
  2.  Take the chicken out of the fridge to take the chill off. Light your grill—wood burning, charcoal, or gas. Place the chicken on the grill, slightly away from the hottest part. Cook the chicken about 8 to 10 minutes on each side until cooked through. Then, brush both sides of the chicken withhot  mango chutney, and sear an additional 1 minute per side on the hottest part of the grill. Arrange the chicken legs on a platter, and top with torn cilantro.
  3.  Serve.