East Indian Apple/Chutney Salad

Pam Ellingson


This is one of my favorite apple salads. It is one I came up with while looking for something different to serve with chicken salad at a brunch. Never fails to get rave reviews whatever I serve it with.


★★★★★ 1 vote

15 Min
No-Cook or Other


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2 or 3
apples, my favorites are a combination of honeycrisp and granny smith
1/2 c
chopped celery
1/3 c
golden raisins
2 or 3 Tbsp
1 to 2 Tbsp
2 or 3 Tbsp
sweet mango chutney (any large pieces of mango chopped)
1 to 3 tsp
fresh squeezed lime juice
1/8 tsp
salt (to taste)
4 Tbsp
chopped, toasted slivered almonds or nuts of your choice
4 to 6
bibb or butter lettuce leaves

How to Make East Indian Apple/Chutney Salad


  • 1Wash, core and chop apples into smallish bite sized pieces. You can peel or not, but I prefer the peel on for the color. Sprinkle and toss with lime juice in a medium bowl. Add celery, and raisins. Set aside.
  • 2Mix Mayonnaise, honey, and chutney. Add to apple mixture and toss to coat well. Season with a little salt if needed. Serve apple salad on a leaf of bibb or butter lettuce and top with chopped toasted almond slivers if desired.

Printable Recipe Card

About East Indian Apple/Chutney Salad

Course/Dish: Fruit Sides, Fruit Salads
Main Ingredient: Fruit
Regional Style: Indian

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