Mango Chutney Curried Salad

ingredients

• 1 lb. fusilli, or any curly pasta
• 1 jar Stonewall Kitchen Mango Chutney
• 2/3 cup mayonnaise
• 1/4 cup finely chopped red onion
• 1/2 tbsp. fresh ginger, finely diced
• 2 tbsp. mild curry powder (use mild curry only)
• 8 oz can water chestnuts, chopped
• 1 – 1 1/2 tsp. kosher salt
• 2 – 3 oz pine nuts
• 1/3 cup golden raisins
• 1 tbsp. freshly squeezed lemon juice
• 1/4 tsp. Garam Masala (Indian Spice Blend)

directions

1. Cook pasta according to directions, drain pasta well and empty into large mixing bowl
2. While still hot, add mayonnaise, chopped onion and ginger, toss well. Mix in salt and curry powder, add water chestnuts
3. Mix in 1 jar Stonewall Kitchen Mango Chutney and add golden raisins. Mix in lemon juice and pine nuts
4. Let pasta chill 2 hours then add the 1/4 tsp. Garam Masala and chill for another hour