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
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Easy Homemade Sweet Mango Chutney Vinaigrette
- Total Time: 5 minutes
Description
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.
Ingredients
- 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
Instructions
- 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.
Notes
Recipe updated 2022/05/10 to simplify ingredients and prep method.
- Prep Time: 5 minutes
- Category: Sauces
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Thanks so much for sharing this recipe! I have been looking for a recipe for this dressing for a long time and had not found anything close. Very happy to add this to my collection of salad dressing recipes, its a keeper.
Thank you, Jacqueline! I’m so happy you enjoyed it 🙂
Thanks for this recipe! You don’t happen to have a recipe for Stella’s House salad?
I don’t happen to have one at this time, but that is a great idea for a future post. Thanks Lynda!
I’m making curried salmon balls (salmon, cilantro, onion, curry leaves, and potato) deep fried with panko for an appetizer for a party. I think this dressing would pair well as a dipping sauce for it. I wanted a chutney but I did not want to simply blend a bought mango chutney. This will be perfect. Thanks!
I loved this recipe. It is very easy to make and mixes well. I just used a whisk and it blended great. I can’t to share to with my family and friends.
Thanks for your comment Deborah! So glad you enjoyed the recipe 🙂