Spatchcock the chicken by using poultry scissors to cut out the back bone. Using the palm of your hand, press firmly on the chicken to flatten it out.
Rub the chicken with the atchar and drizzle with the olive oil.
Place the chicken on a grid over medium-hot coals and cook, turning every 20 minutes, for 1 hour or until the juices run clear when a skewer is inserted into the breast.
Serve the chicken with extra atchar and fresh coriander.
TOP TIP: If the mango atchar is chunky, blitz it in a blender until smooth and then use it according to the recipe.