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    Home » Blog » Whole Food Recipes » Easy Salad Recipes » Homemade Salad Dressing Recipes

    June 25, 2021 | By Jami

    Rhubarb Chutney Salad Dressing Recipe (Dairy Free, Vegan)

    Jump to Recipe
    5 ingredient chutney salad dressing_pin

    If you've got a jar of rhubarb chutney in the pantry, then you're 5 minutes away from a refreshingly sweet, tangy, slightly spicy chutney salad dressing. Equally good with ANY chutney, this is good on everything from greens to slaw to chicken.

    quick rhubarb chutney salad dressing

    Some links in this article are affiliate links and if you click on them I will receive a small commission at no cost to you.

    If you're a regular Oregon Cottage reader, you know that homemade salad dressings are a HUGE win for me. They check off a number of boxes towards a simple homemade life:

    • Healthy: the ingredients are basic, whole food that YOU get to choose.
    • Inexpensive: whipping up a bottle of homemade dressing is about half the cost of store-bought.
    • Quick: basic vinaigrette takes less than 5 minutes and most others will never take more than 10.
    • DELICIOUS: while I can appreciate a bottle of quality dressing every now and then, the cheaper dressings I used to get just taste blah to me with a weird goopy texture now. They just can't compare with homemade.

    So when I wanted to find some other ways to use the homemade chutneys I make and preserve, I was drawn to the idea of using it in a salad dressing. With so much flavor in the chutney, the other ingredients would only need to compliment it.

    I started my experiments with a jar of spicy rhubarb chutney and it was an immediate success!

    This rhubarb chutney salad dressing scored on a couple of levels:

    • Obviously, using home canned chutney is a big thing (although this is just as good with store bought chutney!). Using what we've grown, harvested, and preserved as a basis for another recipe is one of the perks of gardening and preserving.
    • It tasted amazing - as in sweet, tangy, and slightly spicy.

    Seriously, we've had it on regular green salads (yum) and a turkey-cranberry-feta salad (yes, please) as well as that same cranberry-feta combo with chicken.

    Rhubarb Chutney Salad Dressing

    It's a simple way to make so many salads taste better.

    Creamy Without Dairy

    Since the ingredients are mixed in a blender or food processor, it emulsifies into a creamy dressing - without any added mayo, cream, or yogurt.

    So this is a tasty option for anyone following a dairy-free diet.

    Rhubarb Chutney Salad Dressing (or Other Chutney)

    chutney salad dressing ingredients labeled

    Ingredients

    Besides the chutney you need only four other simple pantry ingredients.

    What about salt?

    You can taste the dressing after blending and add salt if you'd like - I never do, as the chutney has enough salt and other flavors. I'd start with only a shake of salt up to 1/8 teaspoon if you do add it.

    Supplies

    • Blender (this is like mine) or food processor
    • Measuring cups, spatula
    • 8-ounce jar for storing (reuse a glass bottle or an 8-ounce mason jar with a pour-spout lid)
    chutney salad dressing ingredients in blender

    Directions

    Add all the ingredients, except the oil to a blender or food processor.

    Pulse a few times to mix.

    adding oil to chutney salad dressing

    With the machine running, add the oil in slowly and blend until smooth.

    TIP: Depending on the machine, the dressing may be thick. I add about 2 tablespoons of water when I use a blender, but don't find I need much at all when I use a food processor. Add water as needed to get a pouring consistency.

    chutney salad dressing in jar

    Scrape the dressing into an 8-ounce container - a half-pint canning jar works great (especially when used with one of these lids like the one pictured). You can also reuse a glass ketchup or dressing bottle.

    Chutney Salad Dressing FAQs

    Can you use another chutney in place of rhubarb?

    Yes! The other four ingredients are basically a simple vinaigrette which would go well with other flavors of chutney like tomato, cherry, blueberry or the mango chutney you can find in the stores.

    What if I don't have a blender or food processor?

    You can use a whisk to mix the ingredients. Your dressing will just be a bit chunkier.

    Can you double the recipe?

    Yes, double all the ingredients and keep in a pint size jar (16 ounces) instead of a half pint (8 ounces) like shown here.

    Rhubarb Chutney Salad Dressing
    Print Recipe Pin Recipe
    5 from 1 vote

    Rhubarb Chutney Salad Dressing (or any chutney)

    With a jar of rhubarb chutney in the pantry you're 5 minutes away from a refreshingly sweet, tangy, slightly spicy chutney salad dressing. Equally good with ANY chutney, use this on everything from greens to slaw to chicken.
    Prep Time5 minutes mins
    Total Time5 minutes mins
    Course: Salads
    Cuisine: American
    Yield: -1 cup
    Author: Jami Boys

    Equipment

    • Blender or food processor
    • Measuring cups, spatula
    • 8-ounce glass container

    Ingredients

    • 1/4 cup rhubarb chutney (or chutney of choice)
    • 1 clove garlic, minced
    • 1 tablespoon Dijon mustard
    • 1 tablespoon apple cider vinegar
    • 1/3 cup olive oil or avocado oil

    Instructions

    • Combine the first four ingredients in a blender or food processor.
    • Drizzle in the oil with the motor running, until the oil is completely incorporated. Add water a tablespoon at a time if dressing seems too thick. Taste for salt (I never add it).
    • Scrape dressing into a 1 cup (8-ounce) glass bottle or jar. Will keep, refrigerated, for about 2 weeks.

    Notes

    Other chutney options:
    • Tomato chutney
    • Cherry chutney
    • Blueberry chutney
    • Or the mango chutney you can find in the stores.
     
    To make without a blender or food processor: use a whisk to mix the ingredients. Your dressing will just be a bit chunkier.
    To Double the Recipe: double all the ingredients and keep in a pint size jar (16 ounces) instead of a half pint (8 ounces) like shown here.

    Nutrition

    Serving: 2TB | Calories: 148kcal | Carbohydrates: 10g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 33mg | Potassium: 18mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
    Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!
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    Quick Unique chutney salad dressing

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    Addictive Tomato Chutney Recipe
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    Blueberry Chutney Recipe to Can or Freeze (Honey Sweetened)
    Blueberry chutney recipe with a little bit of spice, a little bit of sweet (only from the blueberries and honey), and a whole lot of flavor. Recipe yield is between 5-6 half pints.
    Click For Recipe
    Disclosure: affiliate links in this article will earn commission based on sales, but it doesn't change your price. Click here to read our full disclaimer and advertising disclosure.

    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

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      Recipe Rating




    1. Chari says

      April 19, 2013 at 6:24 pm

      I love your site! You are a woman after my own heart. I grew up in a village in Alaska in the 50s (yes, the one that got 18 feet of snow last year and made national news for the first time ever!). You couldn't run to the local market to get chi-chi bottle of "anything". Many of the green practices of today were practiced in our town out of necessity. Recently, I ran out of salad dressing for our greens. I was too tired and my husband gave me that look when I suggested he might go to the store. So I mixed up Dijon, real mayo made with olive oil and pickle juice. You can add different spices such as thyme or chili powder, depending on what else you add to the greens. Basic items in my pantry.

      Reply
      • Jami says

        April 20, 2013 at 8:49 am

        Thank you, Chari! And your salad dressings sounds wonderful - I always forget to use pickle juice in dressings, gotta remember that!

        Reply
    2. mary w says

      March 22, 2013 at 11:53 am

      I can a spicy pickled eggplant with Indian spices. When the jar is empty I made a basic vinegarette with the leftover juice. Spicy and fun over plain greens. I bet I could use the pickled eggplant in place of chutney in your recipe to make a creamy version. Yum!

      Reply

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    Hi, I'm Jami and I'm so glad you're here! My desire is to help you live a simple homemade life through delicious whole food recipes, easy organic gardening and preserving your harvest.

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