This spinach salad with mango chutney dressing is a refreshing change from the typical garden salad. The chutney dressing coats the spinach leaves with a glossy shine and provides the perfect contrast to the tart green apple, chopped green onion and roasted whole peanuts. This salad is perfect served with any East Indian inspired main like Tandoori Chicken or something plain like grilled chicken or a burger.

Mango Chutney Dressing

The mango chutney salad dressing has just a teaspoon of curry powder. If you’re 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’s not a traditional East Indian recipe but rather a fresh spinach salad with a twist.

Like any homemade salad dressing use a clean bottle or Mason jar, take care not to contaminate the dressing and it will last in the fridge for a very long time. I only make homemade salad dressing and I never put a date on them. I try to label the jar and I keep my label maker right in the kitchen for that job, but that doesn’t always happen.

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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 for Mango Chutney

Mango Chutney Chicken