Chutney is a sauce used often in Indian cuisine. It varies in flavor and ingredients but is usually on the sweet side with a kick. Here is my version in this one-pot wonder. Use any dried fruit that you love (examples; prunes, raisins, apricots, pineapple, apples).

Serves 4


  • 12 chicken drumsticks
  • 1 teaspoon pink Himalayan salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 onion, finely chopped
  • ½ chili pepper, seeds removed, chopped
  • 1 orange, juiced
  • 2 cinnamon sticks or 1 teaspoon of cinnamon
  • ¼ cup fresh sage, chopped (can use rosemary instead)
  • 2 cups assorted dried fruit


  1. Season chicken with salt and pepper.
  2. Pour olive oil into a large skillet and heat. Add chicken in a few batches so as not to overcrowd the pan. Sear for six minutes on each side. Remove chicken from the pan.
  3. Add the remaining ingredients to the pan, and use a wooden spoon or spatula to scrape up all the bits left in the pan from browning the chicken. Cook for five minutes.
  4. Return the chicken to the skillet and add 1½ cups of water. Cover and turn heat down to medium and cook for 30 minutes, mixing often.

Notes and Tips

You can make the chutney alone and use it on top of grilled chicken breast.