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east indian apple/chutney salad

(1 rating)
wmnofoz avatar
Recipe by
Pam Ellingson
@wmnofoz
Wichita, KS

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 rating)
yield 4 -6
prep time 15 Min
method No-Cook or Other

Ingredients For east indian apple/chutney salad

  • INGREDIENTS
  • 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
    mayonnaise
  • 1 to 2 Tbsp
    honey
  • 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

  • 1
    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.
  • 2
    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.
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