For the mayonnaise if you want to make your own, else use shop-bought
Ingredients
1 egg yolk*
1/2 teaspoon fine salt
1/2 teaspoon dry mustard
2 pinches sugar
2 teaspoons fresh squeezed lemon juice
1 tablespoon white wine vinegar
1/2 a pint, of safflower or rapeseed oil
In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours
Two large chicken breasts, cooked
4 tablespoons of mango chutney Patak's or Rajah are good makes - you can use sweet or hot chop it up if mango pieces are large
1 tablespoon of lemon juice
2 tablespoons oil
1 teaspoon Coriander powder
1/2 teaspoon cumin
1/2 teaspoon garam masala
1/2 teaspoon salt, and the same of ground black pepper
1 clove crushed garlic
1/2 - to 1 teaspoon of grated fresh ginger
Chopped fresh coriander leaves
over a medium to low heat Fry garlic and ginger in 2 tabs oil, add spices and stir for two mins - do not allow to burn. Allow to cool then add to mayo mix all the rest of ingredients together, just before serving stir in fresh coriander and check seasoning adding more salt, or mango chutney etc if necessary