Product Snapshot – Ferns’ Hot Mango Chutney

Ferns’ is an Indian brand with over 70 years of heritage, originally founded by Mrs. Fernandes near Mumbai. Their decades long history dedication to the products they create can be easily tasted in their Hot Mango Chutney – it has a balanced, medium heat with a fruity sweetness, catered to those who enjoy a bit of spice without it overwhelming the taste buds!

The chutney also has a clean ingredient list, is suitable for vegans and vegetarians, and is gluten-free.

Serving Inspirations:

• Pair with poppadum’s or breads like naan
• Great in sandwiches or with cold cuts of meat
• Use in stir-fried noodles or rice
• Eat with cheese and crackers as a condiment
• Try with roasted vegetables or tofu
• It’s versatile – try with anything!

Product Comparison:

Recipe Idea – Spiced Chicken with Ferns’ Hot Mango Chutney:

A rich, sticky, spicy-sweet chicken dish perfect for serving with rice, naan or over roasted vegetables.

Serves: 2-3 people

Time: 30 minutes

Ingredients:

• 2-3 chicken thighs or breasts (boneless, skinless) cut into chunks or left whole
• 1 medium onion, sliced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, minced or grated
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1/2 tsp chilli powder (optional)
• 1/2 tsp salt
• Black pepper, to taste
• 2-3 tbsp Ferns’ Hot Mango Chutney
• 1 tbsp soy sauce
• 1/2 tsp vinegar
• 1-2 tsp oil or ghee
• Fresh coriander or mint, for garnish

Instructions:

1. 1. Sear the chicken:
   • Heat oil or ghee in a skillet over medium-high heat. Season the chicken lightly with salt and pepper. Sear for 3-4 minutes on each side until golden (it doesn’t need to be cooked through yet). Remove and set aside.
2. 2. Cook Aromatics:
   • In the same pan, reduce heat slightly and add the onion. Cook unitl soft (5 min), then stir in garlic and ginger. Cook another 1-2 min until fragrant.
3. 3. Add Spices:
   • Stir in turmeric, cumin and chilli powder. Let the spices toast slightly for 30 seconds.
4. 4. Deglaze with Chutney Mix:
   • Add Ferns’ Chutney and soy sauce. Stir to coat the onions, then return the chicken to the pan. Add a splash of water if it looks too thick.
5. 5. Simmer Until Sticky:
   • Cover and simmer on low for 10-15 minutes until the chicken is cooked through and coated in a sticky, glossy sauce. Add a bit more chutney for extra sweetness or spice.
6. 6. Finish & Garnish:
   • Taste and adjust with vinegar, more chutney, or salt if needed. Garnish with fresh coriander or mint.

Interested? You can buy Ferns’ Hot Mango Chutney direct from us – just click here!