Homemade Mango Chutney Vinaigrette
This vinaigrette is a little sweet, definitely savoury with a mild hint of curry with a delicious tang. It is very easy to make, just throw everything into a blender! A great addition to a green salad or this tikka spiced haloumi, chickpea & carrot salad.
Inspired by joyfueleats
Makes 1 cup
Prep: 5 mins
Gluten free option - see hints & tips
Ingredients
3/4 cup olive oil
1/2 cup apple cider vinegar
3 tbsp mango chutney - Tamarind Tree
1 tbsp lemon juice
1 tbsp soy sauce
1/4 teaspoon black pepper
Instructions
Place all ingredients in a blender or food processor and blend until smooth and fully emulsified.
Taste and add more chutney if needed.
Use immediately or refrigerate in a sealed container for up to one week.
Hints & tips
Make gluten free - Make sure the soy sauce is gf or use a soy sauce replacement such as coconut aminos.
Extras - Add 1/2 tsp of ginger for extra zing.
Serving suggestion - This vinaigrette matches perfectly with this salad - tikka spiced haloumi, chickpea & carrot salad.
Storage - Keep in the fridge in a sealed container for up to one week. Suitable for freezing.
