Recipe - Mango Chutney Vinaigrette (Chesman)

Three fourths cup Mango chutney
2 tablespoon Fresh lemon juice
1 tablespoon Peanut oil
1 teaspoon Honey
One fourth cup Chopped fresh mint
One fourth cup Chopped fresh cilantro
Salt; to taste

Chutney is a spicy condiment that contains fruit, vinegar, sugar and
spices. Major Grey mangochutney is one of the most popular brands on the
market; there are many more to choose among. Use it the way you might
mustard: sandwiches; sauce or salad dressing "spice." See "Curried Rice and
Broccoli Salad with Chutney Vinaigrette" by Chesman for example.

Combine all the ingredients in a blender and puree until smooth. Taste and
adjust the seasonings. Stored in an airtight container, the vinaigrette
will keep for 4 to 5 days in the refrigerator. Stir or shake well just
before using. Makes 1One fourth cup.

::Pat Hanneman (mcPER SERVING 24% cff: 129 cals; 3.6g fat)

Recipe by: SALAD SUPPERS by Andrea Chesman (Ed) Chapters, 1997

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 23,
1998