Chicken Salad With Mango Chutney and Pistachios

Toast 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. Remove from the heat and set aside to cool. Add the black peppercorns 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. Remove from the heat. 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 (if using), and pistachios. Set aside.

In a separate small bowl, whisk together the chutney, mayonnaise, mustard, and sour cream (if using). Add the chutney mixture to the chicken mixture and mix well. If you prefer a wetter, creamier chicken salad, you may add an additional ¼ cup mayonnaise. Add the mint, basil, cumin seeds, and crushed peppercorns and mix again. Taste and add salt if desired, up to 1 tsp. Let the chicken salad rest for 30 to 40 minutes before serving to allow the flavors to come together. Leftovers will keep well in a covered container in the refrigerator for up to 3 days.