1 small jalapeño, seeds and pith removed, finely chopped
2 tablespoons Dijon mustard
1 teaspoon hot sauce
½ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon ground cloves
1 apple, such as Gala, cut into ⅓-inch dice (about 1¼ cups)
1 small mango, peeled and cut into 1-3-inch dice (about 1 cup)
¼ cup chopped fresh mint leaves
Cooking spray
Directions
for the chicken
In a shallow plastic storage container or baking dish, whisk together the yogurt, apple juice concentrate, apple cider vinegar, garam masala, salt and pepper. Add the chicken cutlets then toss to coat. Cover and return to the fridge to let marinate for at least 2 hours or up to 1 day.
Preheat a grill or place a grill pan over medium-high heat. If using a grill, use a paper towel to lightly coat the grill grates with vegetable oil before turning on. If using a grill pan, lightly spray with cooking spray before turning on the stove. Place the chicken cutlets on the grill and grill until they reach an internal temperature of 165 degrees F, about 4-5 minutes per side. Remove from the grill and let rest before serving with the chutney over top.
for the chutney
Combine the apple cider vinegar, apricot preserves, jalapeño, Dijon, hot sauce, salt, pepper, cloves and ginger in a medium bowl until combined. Toss in the apple, mango and chopped mint. Let sit for 30 minutes before serving or cover and return to the fridge for up to 2 days.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2019/09/04/grilled-chicken-with-apple-and-mango-chutney/