We usually associate Indian cooking with spice and heat. Not all Indian foods are full of heat though. Besides their delicious desserts, mango lassis and breads, chutneys also show the sweeter side of Indian cuisine. Although chutneys can come in hot varieties, my family loves Sweet Mango and Major Grey, luckily Patak’s makes both.
Not simply a condiment, I use chutney in a variety of dishes. It’s sweet and slightly sour combo is a perfect compliment to chicken, pork or beef. This chicken dish comes together in minutes and features Patak’s Sweet Mango Chutney.
- 3 or 4 boneless skinless chicken breasts (depending on size, mine were large, so I used 3)
- 1/2 a jar (about half cup) of Patak’s Sweet Mango Chutney
- 1/2 cup mayo
- 2 tbsp either dry onion soup mix or dried onions of any sort (I used an Epicure 3-Onion Mix)
In a shallow baking dish large enough to accommodate your chicken breasts, lay them in the pan, trying to leave some room in between them. Mix the remaining ingredients in a small bowl and spoon the mixture evenly over the chicken. Bake in a preheated 350 degree oven for approximately 45 minutes, making sure the chicken is fully cooked. To add a bit more colour to the tops, I popped my broiler on for the last minute or so.
We loved the ‘gravy’ that this creation made. It would have been great with Basmati and some more authentic Indian side dishes, but I paired it with some roasted potatoes and steamed brussels sprouts. It’s that easy to add the taste of India to your everyday menu without adding a lot of heat or spice.
Disclosure: I am part of the Patak’s Canada ambassador program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.