Turkey Chutney Salad Recipe

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This one-of-a-kind salad features an appealing assortment of fruit and flavors. One forkful and I think you'll agree the taste is unbeatable.
Recommended: Your March Meal Plan
TOTAL TIME: Prep: 15 min. + chilling
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 10-12 servings


  • 1-1/2 cups mayonnaise
  • 1/2 cup prepared chutney
  • 1 to 2 teaspoons curry powder
  • 1/4 teaspoon salt
  • 4 cups diced cooked turkey
  • 1 cup sliced celery
  • 1 can (8 ounces) pineapple chunks, drained
  • 1/2 cup golden raisins
  • 2 firm red apples, cubed
  • 2 medium bananas, sliced
  • 1/2 cup chopped pecans, toasted
  • 1/2 cup sweetened shredded coconut, toasted, optional

Nutritional Facts

1 cup: 390 calories, 28g fat (4g saturated fat), 45mg cholesterol, 244mg sodium, 20g carbohydrate (16g sugars, 2g fiber), 15g protein.


  1. In a large bowl, combine mayonnaise, chutney, curry and salt. Stir in turkey, celery, pineapple and raisins. Chill for at least 2 hours. Just before serving, stir in apples, bananas, pecans and coconut if desired. Yield: 10-12 servings.
Originally published as Turkey Chutney Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p49

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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