Rhubarb Chutney Salad Dressing (or any chutney)

5 from 2 votes

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

Total Time5

Course: Salads

Cuisine: American

Servings: cup

Calories: 148kcal

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