Reviewed: Dec. 25, 2011

Really good, I use MajorGreys chutney, mango usually.

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Reviewer:

Robyn Cotter

Reviewed: Aug. 26, 2011

So, I was using the nifty ingredient search because I wanted to get rid of some mango chutney I had left over... I wasn't expecting much, but WOW! I doubled the curry powder and used craisins instead of grapes. This was fantastic. By the way, I haven't even served dinner yet, I was tasting it before serving it to my husband and nearly ate half of it myself!

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Reviewer:

kthier

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Cooking Level: Expert

Reviewed: Jun. 26, 2011

I substituted dried cranberries for the grapes and sliced almonds for the walnuts. Delicious!

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Reviewer:

rgranger

Reviewed: Jun. 8, 2011

I made this for a big party we had this past weekend and it was a huge hit. I tweaked it slightly - used raisins instead of grapes, and doubled the curry powder and onions. I used a mango chutney. Also, it should definitely be made a day ahead to let the flavors meld. At least 6 people have asked me for the recipe. I will definitely make it again!

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Reviewer:

Cookaway

Reviewed: Jun. 6, 2011

This curry salad is delicious. I had a bunch of roasted chicken that I shredded. I think Penzey's curry is really good and I added a bit more - probably 1-2 tsp. of it. I ate a bunch right after mixing it - YUM. I'm waiting for it to chill now and let the flavors meld some more. Thanks for a wonderful summer salad.

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Reviewer:

bcrawf

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Reviewed: Feb. 19, 2011

Fantastic and so easy! I didn't have grapes so I used dried cranberries instead. Yum! Thanks for sharing.

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Reviewer:

gabriellyn

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Houston, Texas, USA

Reviewed: Feb. 2, 2011

This was a good recipe. I couldn't follow the recipe exactly because I needed to use stuff that I had in my cupboards/fridge. So I did things a little differently, but that just proves it is a good base recipe and very adaptable. I also felt that there was too much mayo. Next time I would go with a 3/4 cup. I also chose to grate the onion and used only about 2.5 TBSP of grated onion. I also used cashews instead of pecans. Here are some substitutions that I made with stuff I had on hand. Replaced 1c grapes with 1c peeled, chopped apple. Replaced 3/4c chutney with some strawberry jam. Added a splash of lemon juice. Added a dash of paprika for color. It was yummy with butter lettuce on bakery rolls! I think it would be good in a wrap as well. Thanks for the recipe!

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Reviewer:

mabcat

Home Town: Moscow, Idaho, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Jan. 7, 2011

Have made this with both chicken and turkey and it is fantastic on croissant rolls. A great treat on those really hot days as it is quite refreshing.

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Reviewer:

cheshire999

Reviewed: Nov. 30, 2010

Loved this! and so easy to make. I added fresh basil and toasted pecan pieces, and used Greek yougurt instead of sour cream. Great with spinach or lettuce in a pita; tastes very rich but really not too much fat! It's a keeper.

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3 users found this review helpful