Inspired by a beloved Winnipeg restaurant and one of the blog’s most popular recipes, this Sweet Mango Chutney Vinaigrette has a delicious tang that your tastebuds will seriously love.
One of the worst parts about moving to a new city has got to be leaving your favourite restaurants behind (apart from friends and family, of course…)
After moving to Montreal to study, I found myself very quickly craving one of my favourite salads from Stella’s Cafe and Bakery – a restaurant in Winnipeg well-known for their healthy, house-made meals.
So, obviously I had to try and recreate it. And I think I got pretty close! While my version has its differences, this recipe is similar enough to satisfy my cravings whenever they hit.
It’s a little sweet, definitely savoury with a mild hint of curry and a delicious tang. All in all, it’s delicious.
MANGO CHUTNEY VINAIGRETTE INGREDIENTS
Making the vinaigrette is easy, just throw the following in a blender:
- mango chutney (see note below)
- oil (canola or another neutral flavoured oil)
- vinegar & lemon juice
- soy sauce (for umami-flavour and a darker color)
- curry powder, turmeric & black pepper
Note: a chutney is a type of condiment in Indian cuisine that is usually made of fruit, vegetables or herbs and is preserved in vinegar, sugar and spices. I used this one but other brands or flavour variations would likely work well too!
HOW TO USE YOUR VINAIGRETTE
To fully experience this dressing the way it was meant be enjoyed, you’ve got to check out my version of the original Stella’s salad (pictured above).
Take me now!! Simple Spinach Salad with Oranges and Almonds
Easy Homemade Sweet Mango Chutney Vinaigrette
- 3/4 cup canola oil, or other neutral-flavoured oil
- 1/2 cup white vinegar
- 1/4 cup mango chutney
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- 1/2 teaspoon curry powder
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon black pepper
- Place all ingredients in a blender or food processor and blend until smooth and fully emulsified.
- Use immediately or refrigerate in a sealed container for up to one week.