Tandoori Chicken with Grilled Mango Chutney

In small bowl, mix yogurt, paprika, cumin, coriander, red pepper, garlic, 4 teaspoons ginger, and 1/2 teaspoon salt until blended. Pour yogurt marinade into large self-sealing plastic bag; add chicken, turning to coat. Seal bag, pressing out excess air. Place bag on plate and refrigerate chicken at least 1 hour or up to 4 hours.

Meanwhile, prepare outdoor grill for covered direct grilling over medium heat. Peel mangoes and cut lengthwise; slice from each side of long flat seed, as close to seed as possible. Cut away remaining flesh from around seed in as few pieces as possible. Place mango pieces on hot grill rack and cook about 8 minutes or until lightly charred and tender, turning over halfway through grilling. Transfer mangoes to cutting board and set aside until cool enough to handle.

Coarsely chop grilled mangoes and place in medium bowl. Add sugar, vinegar, green onion, 1/4 teaspoon salt, and remaining 1/2 teaspoon ginger; stir to combine. Makes about 2 cups chutney.

Remove chicken from marinade; discard marinade. Place chicken on hot grill rack. Cover grill and cook chicken 20 to 25 minutes or until juices run clear when thickest part of breast is pierced with tip of knife, turning chicken over once. Place chicken on platter and serve with mango chutney and Basmati rice if you like.

Nutritional information given is for one serving of chicken only.

Each 1/4 cup chutney: About 40 calories, 0 g protein, 11 g carbohydrate, 0 g total fat, 1 g fiber, 0 mg cholesterol, 75 mg sodium.