Indian Mayonnaise Dressing

This dressing starts where most stop. Instead of stirring raw spices into mayo, you cook curry powder, cayenne, fresh ginger, and onion in oil first. That five minutes of gentle frying blooms the spices and mellows the raw onion, giving the finished dressing a toasted warmth that cold-mixed versions never achieve.

Once cooled, the spiced onion mixture gets blended with mayonnaise, tomato paste, and mango chutney until silky smooth. The chutney adds a fruity sweetness that plays off the cayenne heat, while tomato paste deepens the color and gives it a subtle savory backbone.

Chill it for at least an hour before serving. The flavors need time to meld and the dressing thickens as it cools.

Pro Tips

• Cook the spices on low heat and stir often. Curry powder burns easily and turns bitter if you rush this step.
• Let the onion mixture cool completely before blending with the mayo. Hot ingredients can break the emulsion and leave you with a thin, oily dressing.
• Use a good-quality mango chutney with visible fruit pieces for the best flavor. Major Greys style works well.
• Yogurt instead of half-and-half makes a tangier, lighter version that works especially well with grilled chicken salads.

Variations

• Add a tablespoon of fresh lime juice for brightness that pairs well with the curry and ginger.
• Swap mango chutney for tamarind paste for a darker, more sour-forward profile.
• Use this as a dipping sauce for samosas, pakoras, or raw vegetable crudites.