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Spinach Salad with Mango Chutney Dressing

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This spinach salad has a tangy mango chutney dressing that coats the spinach leaves with a glossy shine. It is packed full of tart green apple, chopped green onion and roasted whole peanuts and is a nice change from the typical garden salad. It is perfect with any Indian meal but don’t limit yourself.

For efficiency I use an apple cutter that cuts and cores an apple into eight pieces. Depending on the size of the apple I usually cut each piece in half again then into chunks the size I like.

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Mango Chutney Dressing

This mango chutney salad dressing has just a teaspoon of curry powder. If you are a bit hesitant about using curry in the kitchen this is a good recipe to ease your taste buds into the world of East Indian spices. It is not a traditional East Indian recipe but rather a fresh spinach salad with a twist that goes well with Tandoori Chicken for an everyday meal.

Like any homemade salad dressing if you use a clean jar and are careful not to contaminate the dressing it will last in the fridge for a very long time. I always add a label to the jar so I remember what is in that jar and to remind me to make the salad.

A Little Pantry Tip

I like to keep a jar of mango chutney in my pantry or fridge. It can be purchased as hot or sweet. The hot version of some varieties can have quite a bit of heat. For this recipe I use sweet mango chutney.

Mango chutney should be naturally gluten free. Labeling information is slowly getting better but there is definitely room for improvement. I choose to support brands that have clear allergy information on their labels and easy-to-find, helpful information on their website.

As well as this Mango Chutney Dressing another favourite dish I make is Mango Chutney Chicken. Another favourite use is mango chutney and sharp cheddar cheese, best grilled cheese sandwich ever!

This recipe comes from Susan Mendelson’s Expo ’86 cookbook, my souvenir cookbook from Expo ’86 in Vancouver, Canada.


1/4 cup lemon juice
2 Tbsp red wine vinegar
4 Tbsp mango chutney
1 tsp curry powder
1/8 tsp cayenne
1/4 tsp turmeric
1/2 tsp sugar
1/2 tsp salt
3/4 cup vegetable oil
1 bunch fresh spinach, washed
1 tart green apple, chopped
1/4 cup chopped green onion
1 cup roasted peanuts


Combine all ingredients except oil in container and blend with a hand blender for 1 minute.
Gradually add oil, blending until mixture is smooth. Set aside.
In a large bowl combine spinach, apple, green onions and peanuts.
Toss with dressing and serve immediately.


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