I love pizza, and when I eat low carb I pretty much crave pizza all of the time. When that craving gets the best of me and it’s not my cheat day, homemade grilled flatbreads are the perfect compromise. You can pack them with fresh and healthy ingredients with way less grease and calories you would get at your regular pizza spot.
At a lot of local restaurants, I’ve seen and tried pizzas with fig jam. This idea of using a jam instead of traditional pizza sauces made me think of possibly using a chutney instead. Indian is one of my favorite types of food, and if you’ve haven’t had chutney, you are missing out!
If you’ve ever had takeout Indian, the chutneys are the sauces they normally give you to dip your appetizers or naan in– normally a jam like consistency with notes of sweet and spicy.
The great thing about making chutney is it’s easy, it’s adaptable (meaning if you don’t have one of the ingredients you can easily substitute it with another), and it can last in the refrigerator for weeks. On this particular flatbread, I decided to make a mango chutney for the bright and tropical flavors.
To make the chutney, finely dice a white or yellow onion and add to a saucepan with a couple tablespoons of olive oil over medium heat until the onion becomes tender. Then, add the ginger, and saute for another minute or so. Now, add the diced mango and cook for another 2-3 minutes. Season mixture with salt and red pepper flakes.
In a medium sized bowl, mix your grapefruit juice, vinegar, brown sugar, and curry powder. I used a tablespoon and a half of curry powder, but if you aren’t sure if you love the strong curry taste yet, I recommend just a tablespoon. The vinegar in this recipe is important because it’s what allows the chutney to keep in the refrigerator for so long after you make it. Stir and add this mixture to the saucepan.
Reduce heat to simmer and allow to cook for another 30 minutes stirring often until the mixture thickens. After 30 minutes, add the raisins and chopped cashews. Then remove from the heat and transfer to a bowl over an ice bath to cool the mixture. For storing, keep in a mason jar in the refrigerator.
To assemble the flatbread, brush the flatbread with olive oil and garlic followed by a layer of the chutney. The chutney has a bold flavor so you really only need a relatively thin layer. A little bit goes a long way. I used about a 1/2 cup of the chutney on my flatbread.
Slice grilled chicken thighs and layer on the flatbread, then put the flatbread either on the grill or on a baking sheet in the oven at 375 degrees for 7-8 minutes. Remove from the oven and layer with crumbled goat cheese and arugula.
This flatbread is so bright and summery! It’s perfect for a weeknight dinner or cut into squares as an appetizer at a dinner party or cookout.
Grilled Chicken and Mango Chutney Flatbread
4 tablespoons of olive oil
1 medium white or yellow onion
1/8 cup chopped or grated fresh ginger
2 mangos, peeled and diced
1/2 tsp salt
1/2 tsp red pepper flakes
1/2 cup grapefruit juice
1/4 cup apple cider vinegar
1/3 cup brown sugar
1 tablespoon of curry powder (add an extra half a tablespoon if you want a stronger curry flavor)
1/3 cup golden raisins
1/3 cup cashews
Flatbread (can be store bought or homemade)
1/2 tsp minced garlic
3 grilled chicken thighs (seasoned with salt and pepper)
1/2 cup goat cheese
1 cup arugula
1. Dice onion and add to saucepan with 2 tablespoons of olive oil. Cook until tender. Add fresh ginger, and saute for another minute. Add diced mango, an continue to cook on medium heat for 2-3 more minutes, stirring often. Season with salt and red pepper flakes.
2. In a medium sized bowl, stir together grapefruit juice, apple cider vinegar, brown sugar, and curry powder. Add to the mixture on the stovetop and stir.
3. Reduce heat to simmer and stir often for 30 minutes.
4. Add 1/3 cup golden raisins and 1/3 cup chopped cashews.
5. Remove from the heat and put mixture in a bowl over an ice bath to cool down.
6. Store in mason jar in the refrigerator until ready for use.
1. Brush flatbread with remaining 2 tablespoons of olive oil and minced garlic.
2. Spoon a relatively thing layer of mango chutney on flatbread. About 1/3-1/2 cup chutney will be good.
3. Slice 3 grilled chicken thighs seasoned with salt and pepper into strips and lay on flatbread.
4. Put flatbread either on grill or in oven on baking sheet at 375 degrees for 6-8 minutes.
5. Top with crumbled goat cheese and arugula before serving.