If you think chicken salad is boring, you haven’t had good chicken salad.
½ cup golden raisins, chopped1⁄3 cup small-diced celery¾ cup mayonnaise ¼ cup chopped fresh basilToast the pistachios in a small, dry skillet over medium heat, shaking gently so that they toast evenly and do not burn, 2 to 3 minutes. Remove from the heat and, when cool enough to handle, roughly chop the pistachios. Add the cumin seeds to the same skillet and toast over medium heat, shaking gently so that they toast evenly and do not burn, until fragrant, about 1 minute.
When cool enough to handle, coarsely crack the peppercorns using a mortar and pestle, a rolling pin, or the back of a spoon. Set aside.In a large bowl, mix together the chopped chicken, raisins, jalapeño, onion, celery, carrot, mango , and pistachios. Set aside.In a separate small bowl, whisk together the chutney, mayonnaise, mustard, and sour cream . Add the chutney mixture to the chicken mixture and mix well.
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