This homemade mango chutney vinaigrette is inspired by one of my favourite Winnipeg restaurants. It is deliciously tangy with a mild curry flavour that pairs perfectly with juicy oranges and toasted almonds.
One of the worst parts about moving to a new city has to be leaving your favourite restaurants behind (apart from friends and family, of course…)
Case in point, after moving to Montreal to study, I found myself having very specific cravings for a particular salad. This homemade vinaigrette recipe is inspired by that salad from Stella’s Cafe and Bakery, a restaurant in Winnipeg well-known for their healthy, house-made meals.
The salad itself is quite simple: tender baby spinach, juicy orange slices and toasted almonds. On the other hand, the dressing took many attempts to finally come close to the original. While it may not be an exact replication, this recipe is close enough to satisfy my cravings whenever they hit.
Homemade Mango Chutney Vinaigrette Ingredients:
To make this mango chutney vinaigrette, you will need…
- Canola oil: I like using canola oil as the base for this dressing as it doesn’t have a strong flavour. Others, like olive oil, will work just fine but may slightly change the final color or taste. Opt for a neutral flavoured oil like canola or vegetable oil if possible.
- White vinegar: likewise, other types of vinegar will work too (i.e. apple cider vinegar) but they may slightly affect the end flavour.
- Mango chutney: 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 Patak’s Sweet Mango Chutney, which you can find in most large grocery stores.
- Lemon juice: brings some extra acid and brightness to cut the sweetness of the chutney
- Soy sauce: gives the dressing some umami-flavour and a darker color. Opt for low-sodium soy sauce if you can, or reduce the amount of salt in the recipe if using regular soy sauce.
- Spices: this recipe uses curry powder, ground turmeric, salt and pepper.
To make the vinaigrette: simply whisk all the ingredients together or shake in a sealed jar until combined!
Using your vinaigrette:
True to the Stella’s original, drizzle your Mango Chutney Vinaigrette over a spinach salad with oranges and slivered almonds. Although it may seem very simple, the dressing perfectly complements the sweetness of the oranges and nuttiness of the almonds. To make a more complete meal, add grilled chicken and serve with a warm slice of bread or naan.
Other uses: try it as a marinade for chicken, or simply drizzle over some roasted veggies!
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Homemade Mango Chutney Vinaigrette
- 3/4 cup canola oil, or other neutral-flavoured oil
- 1/4 cup white vinegar
- 1/4 cup mango chutney
- 2 teaspoons lemon juice
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon black pepper
- 1 teaspoon salt
- Combine ingredients. Whisk or blend all ingredients together until fully emulsified.
- Serve. Use immediately or refrigerate in a sealed container for up to one week. Shake before using to reincorporate the oil and vinegar.