| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salads, Eat-lf |
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
Mango chutney |
| 2 |
tb |
Fresh lemon juice |
| 1 |
tb |
Peanut oil |
| 1 |
ts |
Honey |
| 1/4 |
c |
Chopped fresh mint |
| 1/4 |
c |
Chopped fresh cilantro |
|
|
Salt; to taste |
INSTRUCTIONS
Chutney is a spicy condiment that contains fruit, vinegar, sugar and
spices. Major Grey mango-chutney is one of the most popular brands on the
market; there are many more to choose among. Use it the way you might
mustard: sandwiches; sauce or salad dressing "spice." See "Curried Rice and
Broccoli Salad with Chutney Vinaigrette" by Chesman for example.
Combine all the ingredients in a blender and puree until smooth. Taste and
adjust the seasonings. Stored in an airtight container, the vinaigrette
will keep for 4 to 5 days in the refrigerator. Stir or shake well just
before using. Makes 1-1/4 cup.
::Pat Hanneman (mc-PER SERVING 24% cff: 129 cals; 3.6g fat)
Recipe by: SALAD SUPPERS by Andrea Chesman (Ed) Chapters, 1997
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 23,
1998
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