1 cup plain 2 percent Greek yogurt
2 tablespoons frozen apple juice concentrate (preferably organic), thawed
1 tablespoon apple cider vinegar
2 teaspoons garam masala
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
8 chicken cutlets
3 tablespoons apple cider vinegar
2 tablespoons apricot preserves
1 small red jalapeno chile pepper, finely chopped (see Cook's Note)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
One 5- to 6-ounce Gala apple, cored and cut into 1/3-inch cubes
1 small mango, peeled, seeded and cut into 1/3-inch cubes (about 1 cup)
1/4 cup chopped fresh mint, plus sprigs for garnish
Cook's Note: For a milder chutney, remove the seeds and veins from the jalapeno pepper.
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