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Lemongrass and Tomato Chutney Aioli
Lemongrass and Tomato Chutney Aioli – - Recette

Inspired by Australia’s Outback spirit, this aioli is creamy, tangy, and lightly spiced with lemongrass and tomato chutney. The blend adds a bright, sun‑kissed twist to any dish. It’s bold, flavorful, and perfect for coastal or grilled favorites.

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Prepare the Lemongrass & Tomato Chutney Aioli

  • Hellmann’s mayonnaise 3.75 cup
  • Spicy tomato chutney 2.0 tbsp
  • Lemongrass purée 1.0 tsp
  • Jus de citron 2.0 tsp
  • Persil, haché 1.25 tsp

Préparation

  1. Prepare the Lemongrass & Tomato Chutney Aioli

    1. Whisk the mayonnaise, spicy tomato chutney, lemongrass purée, and lemon juice in a bowl until smooth and fully combined.
    2. Fold in the chopped parsley and mix until evenly distributed.
    3. Let the aioli rest 15 minutes in the fridge to allow flavors to meld.
    4. Taste and adjust with a touch more lemon for brightness or chutney for extra kick if needed.
    5. Cover and refrigerate at least 30 minutes before serving.

  2. Serving suggestions

    1. Grilled white fish (barramundi, snapper)
    2. Calamari or prawn bites
    3. Crab cakes / seafood fritters
    4. Grilled lamb skewers
    5. Wagyu or beef burgers
    6. Roasted vegetables
    7. Fries or potato wedges
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