Ginger Chutney Salad Dressing
Sauces & Condiments | 30 Minutes or Less | Fruits, Other
START TO FINISH: 5 minutes
Cooking Notes
Regular mayonnaise can be used.
Hot pepper sauce, such as Tabasco, or crushed red pepper flakes can be substituted for the cayenne pepper.
Ginger Chutney Salad Dressing
1 clove fresh garlic
1/2 cup mango or other chutney
2 tablespoons Dijon mustard or other country-style deli mustard
1 tablespoon reduced-fat mayonnaise*
1/8 teaspoon cayenne pepper or more to taste*
2 teaspoons grated fresh ginger or bottled fresh ginger
1 cup vegetable oil
Peel garlic and drop clove through the feed tube of a food processor onto moving blade and finely chop. Add chutney, mustard, mayonnaise, ginger and cayenne pepper, and pulse several times until chutney is finely chopped.
Drizzle oil in a thin stream through feed tube with motor running and process until completely incorporated. Serve at once or refrigerate in a covered, airtight container until ready to serve, up to 2 weeks. (Shake to recombine before serving.)
Ginger Chutney Salad Dressing
Approximate Values Per Tablespoon: 111 calories (84% from fat), 11 g fat (1.5 g saturated), 0 mg cholesterol, trace amount protein, 4.5 g carbohydrates, trace amount g dietary fiber, 133 mg sodium
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