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Mango Chutney Curried Salad View Larger

Mango Chutney Curried Salad


  • 1 pound fusilli, or any curly pasta
  • 1 jar Stonewall Kitchen Mango Chutney
  • 2/3 cup mayonnaise
  • 1/4 cup red onion, finely chopped
  • 1/2 Tablespoon fresh ginger, finely diced
  • 2 Tablespoons mild curry powder
  • 1 (8-ounce) can water chestnuts, chopped
  • 1-1 1/2 teaspoon kosher salt
  • 2-3 ounces pine nuts
  • 1/3 cup golden raisins
  • 1 Tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon Garam Masala (Indian spice blend)


  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 of Mango Chutney and add golden raisins. Mix in lemon juice and pine nuts.
  4. Let pasta chill 2 hours then add the 1/4 teaspoon Garam Masala and chill for another hour.


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Mango Chutney
Mango Chutney Item: 130808 $6.50