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Mango Chutney Dressing Recipe
|Prepared dijon style mustard||1 Tablespoon|
|Blueberry vinegar||1⁄4 Cup (4 tbs)|
|Mango chutney||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1 Tablespoon|
|Ground black pepper||To Taste|
|Peanut oil||1 Cup (16 tbs)|
|Corn oil||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4383 Calories from Fat 4134
% Daily Value*
Total Fat 469 g721.1%
Saturated Fat 60.6 g302.9%
Trans Fat 0.8 g
Cholesterol 581.7 mg
Sodium 2761.7 mg115.1%
Total Carbohydrates 40 g13.4%
Dietary Fiber 3.7 g14.9%
Sugars 31 g
Protein 12 g24.2%
Vitamin A 13.6% Vitamin C 0.35%
Calcium 7.6% Iron 13.3%
*Based on a 2000 Calorie diet
Season to taste with salt and pepper and process for 1 minute.
With the motor running, dribble in the oil in a slow steady stream.
When all oil has been incorporated, shut off motor, scrape down sides of processor bowl, taste, and correct seasoning.
Transfer dressing to storage container, cover, and refrigerate until ready to use.