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Chutney Chicken

Chutney Chicken

"A South African chutney recipe. Serve with rice and a green salad if desired. Divine!"
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servings 495 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 495 kcal
  • 25%
  • Fat:
  • 29 g
  • 45%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 33.5 g
  • 67%
  • Cholesterol:
  • 158 mg
  • 53%
  • Sodium:
  • 566 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, combine chutney and dry soup mix. Mix together. Season chicken pieces with salt and pepper to taste. Place seasoned chicken pieces in a 9x13 inch baking dish and pour chutney mixture over chicken.
  3. Bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 100
  1. 117 Ratings

Most helpful positive review

This recipe was quick, easy, and absolutely delicious! I took into consideration some of the other reviews about the saltiness, so I skipped the seasoning of the chicken before baking. I did n...

Most helpful critical review

Well, I had to only give it 2 stars because I thought it was "ok" but my husband did not care for it at all. He was not into the taste of the sauce. There was something "off" about the taste ...

Most helpful
Most positive
Least positive

This recipe was quick, easy, and absolutely delicious! I took into consideration some of the other reviews about the saltiness, so I skipped the seasoning of the chicken before baking. I did n...

This was DELICIOUS!!!!!!!!! I used mango chutney and skipped the salt, but WOW!!! Simply amazing .... it had this cool sweet/sour almost teriyaki/BBQ taste: but it was simple to cook and left no...

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 was plesantly surprised by this. After I made it I wasn't sure I'd like it. By itself, the chutney/onion soup mix tastes weird, but it is great on the chicken. I used peach chutney and added...

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, cinna...

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 t...

WOW! This is delicious. Unlike anything I've ever tasted before. We're having guests from Kenya for dinner next week and I was looking for some African recipes. I decided to experiment with this...

OK folks...I tried this recipe based on what everyone else had written....& you all were right! It really was good. I've heard of chutney (somehow thought of it being British), but had never use...

So easy and sooooooo good! I used chicken legs in lieu of thighs and drizzled a little bit of olive oil on top before baking. Served with Israeli couscous and steamed green beans. Tasty!

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