- chilights May 24, 2005 10:47 AM
I have a small jar of mango-ginger chutney. Can't remember why I bought it, but I'm not so keen on it, alone. Seems a waste to toss it, so I'm looking for suggestions on what I can cook with it. The first thing that came to thought was to use it as a glaze on baked chicken. Any other suggestions or cooking techniques? Thanks.
See recipe below. Also try mixing into mayo or sour cream for sandwich spread or dip.
Chicken Roasted with Sour Cream, Lemon Juice and Mango Chutney
4 boneless, skinless chicken breast halves
½ cup mayo
½ cup sour cream
2 tbsp Major Gray mango chutney
1 tsp curry powder
Juice of 1 lemon
Fresh ground pepper
1. Preheat oven to 450. Lay the chicken flat in a roasting pan (pyrex or enamel). Whisk together mayo and sour cream. Drop in chutney and curry powder until smooth. Add lemon juice a little at a time to taste.
2. Spoon sauce over chicken and roast until just cooked through, about 15 minutes. Grind fresh pepper over it.
I'd mix with soy sauce as a glaze for broiled or grilled salmon.
Also, try it with a goat cheese or creamy, rinded cheese, like Robiolla, on a cheese platter....