We often think of salad dressings as purely savory or sharply acidic. This recipe moves in a different direction. It embraces warmth and sweetness to create something golden and complex.
The foundation is simple olive oil and lemon, but the character comes from the addition of mango chutney and curry powder. The chutney adds a sticky, spiced sweetness that bridges the gap between the sharp mustard and the earthy curry spices. It is a dressing that glows in the jar. It pairs exceptionally well with cold chicken salads, grain bowls, or roasted vegetables that need a bright lift.
The Recipe
Yields: 1 3/4 Cups | Prep time: 5 minutes
Ingredients
- 1 cup olive oil
- 1/4 cup lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon mango chutney
- 1 teaspoon Dijon mustard
- 1/2 teaspoon curry powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
1. Combine Place the olive oil, lemon juice, white wine vinegar, mango chutney, Dijon mustard, curry powder, salt, and pepper into the container of an electric blender.
2. Blend Secure the lid tightly. Process the mixture on high speed. The goal is to break down the chutney and fully emulsify the oil with the vinegar and lemon juice.
3. Check Stop the blender once to scrape down the sides with a spatula. Ensure any sticky bits of chutney or spices are incorporated into the liquid. Process for another few seconds until completely smooth.
4. Chill and Serve Pour the dressing into a glass jar or bottle. Cover and refrigerate. The flavors will deepen as it chills. Shake well before serving.
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Curry & Mango Chutney Vinaigrette
This golden vinaigrette balances sticky sweet mango chutney with warm curry powder and bright lemon juice. It blends together in seconds to create a unique, savory dressing perfect for grain bowls, chicken salads, or roasted vegetables.
Ingredients
Instructions
Combine
-
Place the olive oil, lemon juice, white wine vinegar, mango chutney, Dijon mustard, curry powder, salt, and pepper into the container of an electric blender.
Blend
-
Secure the lid tightly. Process the mixture on high speed. The goal is to break down the chutney and fully emulsify the oil with the vinegar and lemon juice.
Check
-
Stop the blender once to scrape down the sides with a spatula. Ensure any sticky bits of chutney or spices are incorporated into the liquid. Process for another few seconds until completely smooth.
Chill and Serve
-
Pour the dressing into a glass jar or bottle. Cover and refrigerate. The flavors will deepen as it chills. Shake well before serving.
