Mango Chutney Balsamic Reduction

A few weeks ago, I took myself on an Artist’s Date to an Indian Grocery.  I found all kinds of scrumptious looking ingredients and since I’m committed to learning to cook Indian Food – I bought a bunch of items.  One of them was a jar of Mango Chutney.  How could I not?  I mean, mangoes? chutney?  Yes please.  It’s been sitting on the shelf in my pantry ever since. I really couldn’t decide what to do with it and then it hit me.  Mango Chutney Balsamic Reduction.  Yep. I chose ingredients that I knew would love to have this nectar drizzled all over them and that’s how this meal was born.

  • Thin sliced chicken breast
  • Two heads broccoli trimmed
  • One onion, chopped
  • One large package of saffron rice (or whatever you like)
  • Mango chutney
  • 1/2 cup balsamic vinegar
  • salt and pepper
  • 1 pat of butter

There’s a lot going on in this recipe, but it’s completely doable if you plan.  Prepare all your ingredients:  Put the broccoli in the steamer pot, chop your onion, get your pans ready to go.  Line a sheet pan with aluminum foil and preheat the oven to 350.

Heat a large pot with a lid, on medium high heat.  Swirl some oil and add the onions.  Toss to coat and cook until they’re translucent. Add the rice, toss and stir until the rice has pearlized (it gets pearly colored), add the recommended amount of water, bring to a bowl, reduce to a simmer, cover and cook according to package directions.

Heat a saute pan on med/high heat and start to brown your chicken, in batches if necessary, don’t crowd the pan – One breast per person – but I cooked two packages here – they needed to be cooked and we’ll use the rest for salads and lunches.


As you brown the chicken, transfer the done ones to the sheet pan. Don’t clean the saute pan, we’ll be using that to make the sauce.


Put the chicken into the oven, they’re only going to need to cook for about 10-15 minutes. Put the broccoli on some heat and allow that to steam. Once everything is almost ready, heat the chicken pan back up to med high heat.  Turn on the fan at this point – pour 1/2 cup balsamic vinegar into the pan (stand back, try not to take a big whiff of this, it’s strong) and it will immediately start to reduce, stir and scrape the chicken bits off the pan (they’ll give the sauce even more flavor), when the balsamic vinegar has thickened, add about 8 oz. of the mango chutney (half the jar) and whisk.  Be sure to use the whisk, otherwise it just won’t blend together.


When it’s combined, add the pat of butter and whisk that in as well. Transfer the sauce to a gravy boat, or even a Pyrex measuring cup.

Plate a piece of chicken, some broccoli, and rice and drizzle the sauce all over everything. It’s wonderful!


*Note:  When the rice is done, just shut off the heat and let it sit.  It will stay hot a long time, same with the broccoli. If the chicken is done before you are, just remove it from the oven and put another piece of aluminum foil on top. They’ll stay juicy that way.  Don’t panic!  It’s just dinner. =)

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  1. Frances DeMartino says:

    I love Indian food. I'm a Native New Yorker and love to go to "Little India" aka Jackson Heights, Queens. I hit the restaurants and the Subzi Mandhi (grocery store). Mango chutney is a favorite, as well as tamarind sauce, and the fixings for Papri Chaat. Found you via The August Break. Namaste

  2. Esperanza Casteneda says:

    Wow….this sounds delicious, and I'm not even hungry right now. Must make note to find mango chutney.

  3. Jan Robinson says:

    Sounds marvelous ! I need to make it ! (Without telling George that I'm using balsamic vinegar )