Adding chutney to mayonnaise creates an oddly delicious condiment. I enjoy this with chicken salad. It’s good on sandwiches, too. The recipe is yet another riff on miraculously fast, fluffy, fuss-free, foolproof Minute Mayo. (Link: How to make the best homemade mayonnaise and aioli.)
1 recipe Minute Mayo
2 tbsp (15 mL) mango chutney, chopped
Kosher salt to taste
In small bowl, combine Minute Mayo and chutney, using fork. Add salt.
Use immediately. Or transfer to storage tub, cover and refrigerate.
Makes 1-1/4 cups (300 mL).
- When making Minute Mayo for this recipe, omit the mustard.
- I’m a classicist when it comes to chutney: I use Major Grey. Chop it to break up any large chunks of mango.
- You can store homemade mayonnaise in the fridge up to 4 days.
Add 2 cloves pressed or minced garlic.
Lazy Chutney Mayo/Aioli
Minute Mayo is so miraculously quick and luscious, it would be a shame to substitute commercial mayonnaise. However, you could do so as a shortcut: Start with 1-1/4 cups (300 mL) mayonnaise. Full-fat mayo works best in this recipe because it is thicker, but lower-fat mayonnaise is an option for calorie-counters. Stir in chutney. For aioli, add 2 cloves pressed or minced garlic. Add more lemon juice to taste, as commercial mayonnaise is blander than homemade Minute Mayo.
Credit: Susan Sampson
Tested in Imperial