Indian-Spiced Chicken with Tomato Chutney

Ingredients

• Chutney:
• 1 1/2 teaspoons olive oil
• 1/4 cup chopped shallots
• 1 teaspoon minced seeded serrano chile
• 1/4 teaspoon minced peeled fresh ginger
• 1 garlic clove, minced
• 1 cup coarsely chopped seeded tomato
• 2 tablespoons red wine vinegar
• 1 tablespoon sugar
• 1 teaspoon mustard seeds
• 1/2 teaspoon salt
• Chicken:
• 2 teaspoons olive oil
• 1/2 teaspoon ground coriander
• 1/2 teaspoon curry powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• Cooking spray

Preparation

1. To prepare chutney, heat 1 1/2 teaspoons oil in a small saucepan over medium heat. Add shallots and serrano; cook 2 minutes, stirring frequently. Add ginger and garlic; cook 30 seconds, stirring frequently. Add tomato, vinegar, sugar, mustard seeds, and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes or until mixture is thick. Set aside, and keep warm.
2. Prepare grill.
3. To prepare chicken, heat 2 teaspoons oil in a small saucepan over medium heat. Add coriander, curry, cumin, and black pepper; cook 1 minute, stirring frequently. Brush mixture evenly on both sides of chicken; sprinkle evenly with 1/2 teaspoon salt.
4. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until chicken is done. Serve chutney over chicken.