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Sweet Mango Chutney

Sweet Mango Chutney
Article Number : 09.020.010
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.

 

Baked Chicken Breasts With Mango Chutney Sauce

Ingredients

  • 3/4 cup mango chutney
  • 3/4 cup plain yogurt (2% or 1% is)
  • 2 1/2 tablespoons Dijon mustard
  • 3 tablespoons fresh ginger, minced
  • 1 1/2 tablespoons all-purpose flour
  • 12 boneless skinless chicken breasts

Directions:

 

 

  1. Pre-heat oven to 375 degrees
  2. Combine chutney, yogurt, mustard, ginger and flour. Set aside.
  3. Arrange chicken breasts in a single layer in a baking pan. Spoon chutney mixture over chicken.
  4. Bake uncovered for 35 minutes, or until no longer pink in center. Remove from oven and let stand 5 minutes.
  5. Spoon any baking juices over top before serving.