Chutney Rice Salad

Chutney Rice Salad Recipe from India with Green Grapes, Peas, and Celery

Region / culture: India | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Chutney Rice Salad is a refreshing and flavorful dish that combines the sweetness of grapes with the savory flavors of chutney and mayonnaise. This salad is perfect for a light lunch or as a side dish for a summer barbecue.

History

Chutney Rice Salad is a popular dish in many parts of the world, especially in India and the United Kingdom. The combination of rice, chutney, and mayonnaise creates a unique and delicious flavor profile that is both sweet and tangy.

Ingredients

3 cups cooked rice, cooled
1.5 cups seedless green grapes, halved
1 cup cooked green peas
1 cup sliced celery
1 tbsp minced onion
0.5 cup mayonnaise
2 tbsp chutney, chopped
0.5 tsp salt
0.5 tsp ground white pepper
0.5 tsp dry mustard
lettuce leaves
Whole grapes for garnish (optional)

How to prepare

In a large bowl, combine rice, grapes, peas, celery, and onion.
In a separate bowl, blend mayonnaise, chutney, salt, pepper, and mustard.
Pour the mayonnaise mixture over the rice mixture and toss lightly.
Chill the mixture.
Serve on lettuce leaves and garnish with grapes, if desired.

Variations

Add diced chicken or shrimp for a protein boost.
Substitute the grapes with diced apples or raisins for a different flavor profile.
Use brown rice or quinoa instead of white rice for a healthier option.

Cooking Tips & Tricks

Make sure to cool the rice completely before mixing it with the other ingredients to prevent the salad from becoming mushy.

- You can customize this recipe by adding your favorite fruits or vegetables, such as diced apples or bell peppers.

- For a healthier version, you can use Greek yogurt instead of mayonnaise.

Serving Suggestions

Chutney Rice Salad can be served as a side dish with grilled chicken or fish, or as a light lunch on its own. It pairs well with a glass of white wine or a refreshing iced tea.

Cooking Techniques

Make sure to cook the rice according to package instructions and allow it to cool completely before mixing it with the other ingredients.

- Toss the salad lightly to ensure that all the ingredients are evenly coated with the dressing.

Ingredient Substitutions

You can use any type of chutney in this recipe, such as mango or tamarind chutney.

- If you don't have mayonnaise, you can use Greek yogurt or sour cream as a substitute.

Make Ahead Tips

Chutney Rice Salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just make sure to give it a good toss before serving to redistribute the dressing.

Presentation Ideas

Serve Chutney Rice Salad on a bed of lettuce leaves and garnish with whole grapes for a beautiful presentation. You can also sprinkle some chopped nuts or fresh herbs on top for added texture and flavor.

Pairing Recommendations

Chutney Rice Salad pairs well with grilled meats, seafood, or vegetarian dishes. It also goes well with a variety of wines, such as Sauvignon Blanc or Chardonnay.

Storage and Reheating Instructions

Store any leftovers of Chutney Rice Salad in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the salad for a few seconds until warmed through.

Nutrition Information

Calories per serving

220

Carbohydrates

- Total Carbohydrates: 38g

- Dietary Fiber: 3g

- Sugars: 10g

Fats

- Total Fat: 7g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 3g

Vitamins and minerals

Vitamin C: 6mg

- Iron: 1mg

- Calcium: 20mg

Alergens

This recipe contains eggs and mayonnaise, which may be allergens for some individuals.

Summary

Chutney Rice Salad is a balanced dish that provides carbohydrates for energy, fats for satiety, and proteins for muscle repair and growth. It also contains essential vitamins and minerals that are important for overall health.

Summary

Chutney Rice Salad is a delicious and versatile dish that is perfect for any occasion. With its unique combination of flavors and textures, this salad is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Chutney Rice Salad. It was a warm summer day, and I was visiting my dear friend Susan who had just returned from a trip to India. As we sat in her kitchen catching up, she pulled out a large bowl filled with vibrant colors and enticing aromas.

"What is that delicious dish?" I asked, feeling my mouth water at the sight of it.

"It's a Chutney Rice Salad that I learned to make while I was in India," Susan replied with a smile. "Would you like to try some?"

I eagerly accepted her offer and took a bite of the salad. The flavors exploded in my mouth - tangy chutney, aromatic spices, and crunchy vegetables all mixed together with fluffy rice. It was a taste sensation like I had never experienced before.

"Wow, this is amazing!" I exclaimed, reaching for another spoonful. "Could you please teach me how to make it?"

Susan's eyes lit up with excitement as she began to explain the recipe to me. She told me how the chutney was made from a mixture of fresh mint, cilantro, and green chilies, blended together with tangy tamarind and sweet jaggery. The rice was cooked with fragrant spices like cumin, mustard seeds, and curry leaves, then mixed with the chutney and colorful vegetables like bell peppers, carrots, and peas.

I was captivated by the complexity of the dish and the way each ingredient complemented the others perfectly. Susan patiently guided me through the steps of making the Chutney Rice Salad, showing me how to balance the flavors and textures to create a harmonious dish.

After a few tries, I finally mastered the recipe and added my own twist by incorporating some toasted cashews and raisins for extra crunch and sweetness. I shared the salad with my family and friends, who all raved about how delicious it was.

As the years went by, the Chutney Rice Salad became a staple in my kitchen, and I would often make it for special occasions or gatherings. It never failed to impress and delight everyone who tasted it.

I continued to learn new recipes from different places and people, always eager to expand my culinary repertoire. But the Chutney Rice Salad held a special place in my heart as the dish that had opened my eyes to the incredible world of Indian cuisine.

To this day, whenever I make the salad, I think of Susan and the wonderful memories we shared in her kitchen that summer day. I am grateful for her generosity in sharing her recipe with me and for inspiring me to explore new flavors and techniques in my cooking. The Chutney Rice Salad will always be a reminder of the joy of discovery and the beauty of sharing food with loved ones.