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Mango Ginger Chutney

Mango Ginger Chutney
Article Number : 09.020.050
Unit/Weight : 300Gr
Brand : Mida
Country : India

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

Pepper Crusted Turkey (Or Chicken) Cutlets WithMango Ginger  Chutney Sauce


  • 1 tablespoon mixed peppercorns
  • 1 lb turkey breast cutlets (4 4oz portions)
  • 2 teaspoons olive oil
  • 2 scallions, divided (see instructions below)
  • 1 1/2 teaspoons fresh ginger, minced or grated
  • 1/4 cup fat free chicken broth or 1/4 cup turkey broth
  • 2 tablespoons brandy
  • 6 tablespoons mango ginger chutney


  1.  Crush peppercorns with a mortar with pestle or in a spice grinder until coarse. (If you have neither, place the peppercorns in a plastic ball and gently crush them with a rolling pin.) Pat peppercorns on both sides of turkey cutlets. Wrap cutlets flat in plastic wrap and chill for 30 minutes.
  2. In large non-stick skillet, over medium heat, saute poultry in olive oil 4 to 5 minutes per side or until no longer pink in center. Remove cutlets from pan and keep warm.
  3. Combine the broth, ginger and 3 tablespoons of finely minced scallion bottoms (white and light green part) together and put into the skillet. Stir scraping the bits from the pan. Cook for just a minute.
  4. Add the chutney and brandy and cook until warmed. If you like, you can chop the mango chunks in the chutney in advance.
  5. Plate each cutlet and place one quarter of sauce on top. Garnish with a small sprinkle of chopped scallion greens (tops).