Crab Mayonnaise Chutney

Name: Crab Mayonnaise Chutney
Prep time: 5 min
Total time: 5 min
Yield: about 1 cup (220 ml)
Cuisine: Asian
Ingredients: 100 g Crab; about ½ tomato (40 g) Tomato; 1 tsp ginger, finely chopped (3 g) Ginger; 1 Tbsp (15 ml) Lime Juice; ½ lime zest (1 g) Lime Zest; 4 tbsp mayonnaise (60 ml) Mayo; 1 tsp green chillies, chopped (3 g) Green Chile; 1 tbsp spring onions, chopped (6 g) Scallion; 1 tbsp black mustard seeds (9 g) Mustard Seed; about 5 leaves (1 g) Curry Leaf; 2 tbsp olive oil (30 ml) Olive Oil; about ¼ tsp (2 g) Salt

Independent adaptation of a publicly published Vineet Bhatia recipe. Not affiliated with, sponsored by, or endorsed by Vineet Bhatia.

SPREAD · CRAB CAKES & SEAFOOD

In the published recipe, this is the spread for crab cakes.

Vineet Bhatia's crab mayonnaise chutney for crab cakes.

On the jar

CRAB

Method: shake
Yield: about 1 cup
Ingredients: 12
Jar batch: 1.25× recipe

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Ratio

MAYO 60 mlOLIVE OIL 30 mlLIME JUICE 15 ml

Ingredients

Crab100 g
Tomatoabout ½ tomato (40 g)
Ginger1 tsp ginger, finely chopped (3 g)
Lime Juice1 Tbsp (15 ml)
Lime Zest½ lime zest (1 g)
Mayo4 tbsp mayonnaise (60 ml)
Green Chile1 tsp green chillies, chopped (3 g)
Scallion1 tbsp spring onions, chopped (6 g)
Mustard Seed1 tbsp black mustard seeds (9 g)
Curry Leafabout 5 leaves (1 g)
Olive Oil2 tbsp olive oil (30 ml)
Saltabout ¼ tsp (2 g)

Method

Pour to the lines in order (bottom → top): MAYO, OLIVE OIL, LIME JUICE.
Shake-to-line (dashed marks): add CRAB. Spoon in, shake, and top up until the settled level reaches each dashed line.
Add by count: ¼ TOMATO.
Season to finish: GINGER (about 1½ tsp), LIME ZEST (about ½ tsp), GREEN CHILE (about 1½ tsp), SCALLION (½ scallion), MUSTARD SEED (about 1½ Tbsp), CURRY LEAF (7½ leaves).
Cap the jar and shake until emulsified.

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3 kitchens · 2 stars · 1 national award

Crab Mayonnaise Chutney★ STARRED KITCHENOn the jar: CRAB
Tomato Coconut ChutneyNATIONAL AWARD WINNEROn the jar: TOMATO-COCON
Mint-Coriander Yoghurt Chutney★ STARRED KITCHENOn the jar: MINTCORIANDE
Saffron-Cardamom Yoghurt Mayo Dip★ STARRED KITCHENOn the jar: SAFFRONCARDA

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Provenance

Vineet Bhatia — published sauce recipes in the PantryFlex catalog. Michelin 1* (Zaika / Rasoi lineage).

Adapted from a Vineet Bhatia recipe (Vineet Bhatia / Great British Chefs).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.25× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Vineet Bhatia / Great British Chefs (published as “Crab Mayonnaise Chutney”). Full citation lives in Provenance.

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