I love to make Indian food. It’s absolutely one of my favorite cuisines and their vegetable dishes are plentiful and scrumptious. As a salad lover, I have struggled over what type of salad to serve with such flavorful dishes. In the past, I’ve gone in the direction of bright, straight-forward, palate-cleansing flavors. So, maybe mixed greens and grapes with a simple dressing of lime juice, salt and olive oil. No more, my friends. I LOVE this dressing. Major Grey’s mango chutney is pretty common, so anyone should be able to make it.
One note- you end up “wasting” all of the solids in the mango chutney. Just puree them and save them for mixing in turkey burgers, or as a sandwich spread, or to serve with cheese and crackers. Waste not, want not…especially when it comes to yummy, spiced mango spread.
1/2 cup Major Grey’s chutney
2/3 cup fresh lime juice
1/2 cup vegetable oil
1 teaspoon cayenne + salt to taste
- Force chutney through a sieve into a bowl and whisk in lime juice, cayenne, and salt to taste.
- Slowly whisk in oil (a food processor works great)
- Dressing may be made 1 day ahead and chilled, covered. Bring dressing to room temperature before using.