East Indian Apple/Chutney Salad
By
Pam Ellingson
@wmnofoz
1
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.
Ingredients
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INGREDIENTS
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2 or 3apples, my favorites are a combination of honeycrisp and granny smith
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1/2 cchopped celery
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1/3 cgolden raisins
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2 or 3 Tbspmayonnaise
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1 to 2 Tbsphoney
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2 or 3 Tbspsweet mango chutney (any large pieces of mango chopped)
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1 to 3 tspfresh squeezed lime juice
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1/8 tspsalt (to taste)
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4 Tbspchopped, toasted slivered almonds or nuts of your choice
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4 to 6bibb or butter lettuce leaves
How to Make East Indian Apple/Chutney Salad
- Wash, 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.
- Mix 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.
