Ingredients:
Mango Jalapeño Chutney:
1 tablespoon Jalapeño Infused Olive Oil
2 garlic cloves, peeled and minced
1 tablespoon shallot, peeled and minced
2 teaspoons fresh ginger, peeled and minced
1 teaspoon yellow mustard seeds
Pinch crushed red pepper flakes
Pinch ground nutmeg
¼ cup Mango Infused Fruit Vinegar
¼ cup granulated sugar
1 mango, peeled and diced
Tandoori Chicken:
½ cup plain Greek yogurt
3 tablespoons Jalapeño Infused Olive Oil
2 tablespoons Mango Infused Fruit Vinegar
1 tablespoon lime juice
3 garlic cloves, peeled and minced
1 tablespoon garam masala
1 teaspoon Roasted Garlic Sea Salt
1 teaspoon ground cumin
1 teaspoon coriander
2 teaspoons red food coloring gel or annatto seasoning (for that classic red tandoori coloring)
4 boneless skinless chicken breasts
Cucumber slices, pickled red onion, fresh cilantro, and cooked basmati rice, for serving
Directions:
To make the mango chutney, heat olive oil in a small saucepan over medium heat. Sauté garlic, shallot, and ginger for 2 minutes, then add mustard seeds, crushed red pepper, nutmeg, Mango fruit vinegar, and sugar. Whisk and simmer briefly before stirring in the mango. Reduce heat and cook for 12 minutes until softened, stirring occasionally. Let cool to thicken, then refrigerate in a sealed container.
For the marinade, whisk together yogurt, Jalapeño Infused Olive Oil, Mango Fruit Vinegar, lime juice, garlic, garam masala, salt, cumin, coriander, and red food coloring in a large bowl. Coat chicken breasts in the marinade inside a zipper bag and refrigerate overnight.
Preheat a grill to medium heat. Remove chicken from the marinade and grill for 15 minutes until cooked through with grill marks. Let rest 5 minutes, then serve with mango chutney, cucumber, red onion, cilantro, and rice.
