On the jar: Tallowforge Fennel–mango Chutney Salad
shake · vinaigrette
★ STARRED KITCHENPrep 5 minTallowforge Fennel-Mango Chutney Salad
Independent adaptation of a publicly published Vineet Bhatia recipe. Not affiliated with, sponsored by, or endorsed by Vineet Bhatia.
From a starred kitchen.
Ratio
Ingredients
- Fennel — ½ fennel bulb, thin
- Chives — ¼ bunch chives (5 g)
- Pepper — black pepper (0.5 g)
- Lemon Juice — juice of ¼ lemon (7.5 ml)
- Olive Oil — 2 tsp olive oil (10 ml)
- Mango Chutney — 1 tbsp mango chutney (15 ml)
- Salt — salt (1 g)
Method
- Pour to the lines in order (bottom → top): Lemon Juice, Olive Oil, Mango Chutney.
- Add finishing notes: Fennel, Chives, Pepper, Salt.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
3 kitchens · 4 stars · 1 national award
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First run is small.
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Provenance
Vineet Bhatia — published sauce recipes in the PantryFlex catalog. Michelin 1* (Zaika / Rasoi lineage).
Originally published as Fennel–Mango Chutney Salad Dressing.
More from this kitchenFAQ
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?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Vineet Bhatia / Great British Chefs (published as “Fennel–Mango Chutney Salad Dressing”). Full citation lives in Provenance.