This spinach salad has a tangy mango chutney dressing that coats the spinach leaves with a glossy shine. It is packed full of tart green apple, chopped green onion and roasted whole peanuts and is a nice change from the typical garden salad. It is perfect with any East Indian dish but don’t limit yourself.

Mango Chutney Dressing

This mango chutney salad dressing has just a teaspoon of curry powder. If you are a bit hesitant about using curry in the kitchen this is a good recipe to ease your taste buds into the world of Indian spices. It is not a traditional East Indian recipe but rather a fresh spinach salad with a twist that goes well with many dishes like this Tandoori Chicken for an everyday meal.

Like any homemade salad dressing if you use a clean bottle or a Mason jar, and are careful not to contaminate the dressing, it will last in the fridge for a very long time. So for things that last a very long time, adding a label is always a good idea. I keep my label maker right in the kitchen for that job.

Get The Tools

For efficiency I use an apple slicer that cuts and cores an apple into eight pieces, (You can even buy this fancy one that cuts an apple into16 pieces). Then it’s easy to cut the apple slices into chunks or whatever size I want. I also use it for my Apple Quinoa Salad with Feta.

I sometimes keep a jar of mango chutney in my pantry or fridge. It can be purchased as hot or sweet. The hot version of some varieties can have quite a bit of heat. For this recipe I use sweet mango chutney.

Mango chutney should be naturally gluten free. Labeling information is slowly getting better but there is definitely room for improvement. I choose to support brands that have clear allergy information on their labels and easy-to-find, helpful information on their website.

This recipe is adapted from Susan Mendelson’s Expo ’86 cookbook, my souvenir from Expo ’86 in Vancouver, B.C., Canada.

More Recipes

As well as this Mango Chutney Dressing another favourite dish I make is this Mango Chutney Chicken.