Reviewed: Jun. 7, 2008

This was easy and tasty. Thanks!

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jennwhitehead

Cooking Level: Intermediate

Living In: Lubbock, Texas, USA

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Reviewed: May 31, 2008

I was a little nervous but this was great. I used low sodium soup mix and a jar of chutney I found in the pantry with some crushed pepper added as others suggested. Surprisingly good and easy!

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jeanob14

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: May 29, 2008

This recipe was certianly easy. I thought the taste was an interesting combination of savory/sweet. I think I will try this again using a traditional chutney. The one I used was mango and it had large slices of mango in it. I also think I would have liked it better if it made more of a sauce, but the mix stayed together on the top of the chicken and didn't mix with the juices. I used boneless breast and think it would work on any cut of chicken. I also followed other reviewers and only put pepper on the chicken. Thanks for the recipe.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: May 27, 2008

Super easy & yummy! I had some leftover chutney from a turkey burger recipe, so I decided to give this a try...glad I did!! I used 'Spicy Cranberry Apple Chutney' ('The Silver Plate' brand), SO good, perfect w/ the soup mix (oh, and I used the entire packet, but omitted the extra salt). I added a tsp. of red pepper flakes. Also, I used this to bake 6 drumsticks- baked for 40 minutes and it was perfect. **Posted a picture, but it may take a bit for it to appear on the site.**

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CookinginFL

Cooking Level: Expert

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Reviewed: Apr. 22, 2008

I was skeptical even though the reviews were great. My husband and I LOVED this. I used Mango Chutney and added brown sugar and chayenne(sp) pepper (per another review). I did only use a half a pack of onion soup mix and and added a bit more dried onions. I will make this again!!

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Stephapooh

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Kansas City, Kansas, USA

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Reviewed: Feb. 27, 2008

OVERATED! The onion soup mix is overpowering! Can't think of another recipe that I immediately didn't like and immediatly registed on allrecipes just to warn the masses!

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Contra88869

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Reviewed: Feb. 12, 2008

I made this tonight with a couple mods (out of necessity), and we all loved it! Very simple, very easy! I didn't have regular Lipton onion soup on hand, but did have a packet of their onion-mushroom, which worked just fine. I also didn't have hot chutney, but did have a jar of Crosse & Blackwell Major Grey Mango Chutney. Just added a good shake or two of cayenne, and a few drops of habenero sauce, so it did have a good kick! I used boneless/skinless breasts, and didn't salt them, as the soup already has a boatload of sodium in it. Thanks for a wonderfully easy and delicious idea for something to do with that bottle of chutney that was gathering dust in the cuppboard!

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Zilla

Cooking Level: Intermediate

Living In: Portage, Pennsylvania, USA

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Reviewed: Dec. 27, 2007

Very interesting. I'd triple the sauce. My husband loved it, I thought it was ok. But I will try again and see how I can improve it. The taste is very strong, which is good, b/c sometimes chicken can be a bit boring.

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Jessika393

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2007

This wonderful recipe fed 6 people (2 kids included). I found Patak's Major Grey Mango Chutney. It must be an international brand. It was a mild chutney so I added 1/2 tsp. red pepper flakes. I also ran the chutney through the food processor to remove the big chunks as well as to stretch the quantity. I didn't salt the chicken thighs just to be sure it wasn't overpowered. Everyone cleaned their plate. Although I'm sure you could use other cuts of chicken the thighs are the perfect texture and turn out very moist. I served over rice with roasted parsnips and carrots and a cucumber salad as sides.Thank you so much for this recipe

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CYNJNE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 28, 2007

This was simple and totally delicious!

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ccahoon

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Reviewed: Oct. 12, 2007

I have a fussy husband but he LOVED this recipe!!!Great going!

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Mignonne

Cooking Level: Expert

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Reviewed: Aug. 11, 2007

This is a very easy, very delicious recipe. I highly recommend it.

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Jessica M.

Cooking Level: Intermediate

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Reviewed: Apr. 14, 2007

This is a great recipe! It is fast and easy! The only thing is the Chutney is really expensive being 8 dollars for one small jar! But It was delicious!! I used Mango Chutney, no salt, and had potatoes on the side! Husband LOVES it!

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amg05d

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Reviewed: Jan. 11, 2007

This is Fabulous! If you live in So. Cal. try using Patak's Major Grey Chutney or Spicy Mango Chutney. I also add sliced green onions to give it some extra color. To complete it as a meal try slivering mango & yellow or orange peppers, laid on top of a bunch of sunflower sprouts. (yes that is sunflower sprouts - suppose you could use baby spinich or arugala.) Presents as beautiful as it takes. Everyone always asks for the recipe!

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HOLLYJOELLE

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Reviewed: Dec. 6, 2006

Super tasty! I browned the thighs in butter and then put them in the oven for 15 min. I then poured the chutney over them and continued baking. I served it over white rice and even my picky husband went back for seconds. I will definately make this again.

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Amber Pitts

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Living In: Long Beach, California, USA

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Reviewed: Jul. 29, 2006

This recipe was great! My picky husband loved it! I browned the chicken in a skillet and drained it before putting it in the baking dish. I used a hot mango chutney with Lipton Onion soup mix...definitely something I'll make again!

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BERTSWERT

Cooking Level: Intermediate

Home Town: Kearney, Nebraska, USA

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Reviewed: Jul. 9, 2006

I thought the sweet flavor with the onion was an odd taste. I think I will try to make Chutney Chicken again but without the onion mix. I would try this with more salt so that it would taste sweet and salty.

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Moo

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Reviewed: Apr. 20, 2006

This was very good and a nice change of pace from plain chicken. We won't have this every week, but it will go into rotation at least once a month.

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Michelle from Seattle

Cooking Level: Beginning

Home Town: Baltimore, Maryland, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 9, 2006

This was really good! I made a couple changes base on comments from other reviewers. I browned the chicken first which elimated a lot of grease. Then I put the chicken in the oven for 35 minutes. I used aspecialty chutney, Basha Browns Spicy Fruit. When I removed chicken at 35 minutes I took the fat from cooking in the oven and poured into chutney & onion soup mixture then I poured over top of chicken before I placed back in the oven for 20 more minutes. Its a flavor that really does grow on you and makes you want to more. I used this for 4 thighs but could have used 6 or various other parts. I will probably make this easy recipe for company it looks fancy too!

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Keri K

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Reviewed: Mar. 25, 2006

This Rocks!! The best chicken I've made. Here's what I changed since I did not have any chutney - I made my own. 1 small glass jar raspberry jelly, vinegar, ginger, garlic, cayenne pepper, cinnamon, cloves and dried mustard powder. Gave it a whirr in the food processor and had my own homemade chutney. I agree with the other review, drain the juice about midway thru the cooking, THEN add the chutney and onion mix topping, my juice was a bit greasy.

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PENNSTATER

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