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Orderly Transition of Power Salad–with homemade chutney!

July 19, 2009

Despite the scorching heat (we were really pleased when it only got up to 82 F in the upstairs today!), I stood over the stove stirring a pot of boiling fruit, because I had a mad craving for Coronation Salad, or my determinedly Paleo-Fabian version thereof, and the price of store-bought chutney is a scandal.

Coronation Salad, of course, was served at a luncheon catered by Constance Spry of the Winkfield Domestic Science School to honor Queen Elizabeth II at her coronation back in 1953 (or was it 1952?).  Anyway, it’s basically curried chicken salad with chutney. 

Orderly Transition of Power Salad is minced chicken (white meat only, please! or my Southern readers will faint dead away), mayonnaise or sour cream, and the delicious chutney of my own devising, which has the curry powder in it.  It may be eaten on toast, on a bed of lettuce, or just out of the container with a fork.  It’s a perfect supper for summertime, especially when followed by sorbet.  Mmmmm . . . supper fit for a democratically-elected government of the People.

Chutney

2/3 cup dried apricots, chopped
1 carrot, peeled and thinly sliced (the carrot is optional, really.  It’s my little Terry Pratchett joke–because Carrot will never be King of Ankh-Morpork.  But it’s tasty as well as silly.)
1/2 cup golden raisins
1/2 cup regular raisins
4 apples, peeled, cored and chopped
1 tablespoon fresh ginger, peeled and finely grated (I freeze my gingerroot whole and grate it straight from the freezer)
1/2 cup apple cider vinegar
1/2 medium white onion, minced
1 cup brown sugar
1 tablespoon yellow mustard seeds
1/2 teaspoon cayenne pepper
1 teaspoon cinnamon
1/2 teaspoon Madras curry powder
1 cup water

Combine all ingredients in a saucepan and simmer, stirring frequently, until it forms a syrupy mass, about 25 minutes.  If necessary, add a bit more water to keep it from sticking and burning.  The apples and carrots should be tender but retain a bit of  tooth, the apricots and raisins should burst and squish, and the onion should be essentially indistinguishable.

When it’s done, spoon it into a jar and refrigerate.

To make OToP Salad, just mince your poached chicken–half a breast for each person is good, bind with a bit of mayonnaise or sour cream, and add about one tablespoon of chutney per serving.  Stir well and chill.  Couldn’t be easier!

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2 Comments leave one →
  1. July 22, 2009 6:10 pm

    This recipe reminds me of my grandmother’s curried chicken salad. I haven’t made it in ages, but now I feel that I must! Don’t know if I’ll manage to make the chutney this time around, but I’ll definitely hang on to this recipe!

  2. July 22, 2009 7:03 pm

    Summer is definitely chicken salad season. I like mine with fruit–if not chutney, chopped apple and dried cranberries, or green grapes and slivered almonds . . .

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