Remove the outer leaves of the lemongrass and finely chop the stems.
Cook the cream with the lemongrass, ginger and chilli over low heat for about 1 min., then remove the saucepan from the heat and allow the spices to stew for about 5 min. Blend the cream and spices with the mango chutney and salt. Let the dressing cool.
Lemongrass dressing goes wonderfully with a salad made from pointed cabbage, carrots, mango, fresh coriander and black sesame seeds.