Starting from the top (or whichever way you like!) put all the ingredients in a blender or processor.
Blend slowly, then at high speed, until you have a thick, smooth, orangey sauce.
Taste for seasoning: I do not know what your chutney tastes like, or whether you might want more vinegar in the sauce. It's a personal thing.
Keeps ages in a bottle in the fridge. Just shake again before use.
This sauce is what we use when grilling over wood coals and/or charcoal.
As the chicken grills, brush on the sauce several times, until it almost forms a kind of crust . Be careful not to burn the sauce. That is why it is a good idea to bake or boil the chicken before grilling.
(Beware of boiling out the taste. Baking is better. If you do boil the chicken, do so in chicken broth to conserve the flavour. The cooking liquid can then be saved and used for soup).