Jasmine Rice Salad with Mango Chutney

Jasmine Rice Salad with Mango Chutney Recipe: A Flavorful Fusion from the USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 5 minutes | Servings: 4

Introduction

This Jasmine Rice Salad with Mango Chutney is a refreshing and flavorful dish that combines the sweetness of mango chutney with the savory flavors of jasmine rice and fresh vegetables. It is perfect for a light lunch or as a side dish for a summer barbecue.

History

This recipe is inspired by traditional Indian flavors, where mango chutney is a popular condiment that is often served with rice dishes. The combination of sweet and spicy flavors in mango chutney pairs perfectly with the fragrant jasmine rice and crunchy vegetables in this salad.

Ingredients

2 mangos, peeled and diced
0.5 cup sugar
0.25 cup red wine
2 tbsp white wine vinegar
2 tbsp diced green pepper
1 tbsp minced fresh ginger
1.5 tsp ground ginger
0.25 tsp ground cloves
3 cups cooked jasmine rice
1 cup chopped celery
0.25 cup lemon juice
4 green onions, sliced
1 tbsp grated orange peel
0.5 tsp salt
0.5 tsp cracked black pepper

How to prepare

In a medium saucepan, combine mangos, sugar, red wine, vinegar, green pepper, ginger, and cloves.
Bring the mixture to a boil, then reduce the heat to low and cook for 5 minutes.
Remove the saucepan from heat.
In a large mixing bowl, combine rice, celery, lemon juice, onions, orange peel, salt, and pepper. Toss to combine.
To serve, spoon 0.5 cup of the rice salad onto a serving plate.
Top each serving with 2 tbsp of chutney.

Variations

Add diced avocado or cucumber for extra freshness.
Substitute the jasmine rice with quinoa or brown rice for a different flavor and texture.
Mix in some chopped fresh herbs such as cilantro or mint for added flavor.

Cooking Tips & Tricks

Make sure to cook the jasmine rice according to package instructions to ensure that it is fluffy and not mushy.

- For a spicier chutney, add a pinch of cayenne pepper or red pepper flakes to the mango mixture.

- Feel free to customize this salad with your favorite vegetables or add protein such as grilled chicken or shrimp for a complete meal.

Serving Suggestions

Serve this Jasmine Rice Salad with Mango Chutney as a side dish with grilled chicken or fish, or enjoy it on its own as a light and refreshing lunch.

Cooking Techniques

To cook jasmine rice, rinse it under cold water until the water runs clear, then cook it according to package instructions.

- To dice a mango, slice off the cheeks of the fruit, then score the flesh in a criss-cross pattern and scoop it out with a spoon.

Ingredient Substitutions

If you don't have mango chutney, you can substitute it with apricot or peach preserves mixed with a splash of vinegar and a pinch of curry powder.

Make Ahead Tips

You can prepare the mango chutney and rice salad ahead of time and store them separately in the refrigerator. Combine them just before serving to keep the salad fresh and crunchy.

Presentation Ideas

Garnish the salad with fresh cilantro leaves or toasted coconut flakes for a pop of color and texture. - Serve the salad in individual bowls or on a platter for a beautiful presentation.

Pairing Recommendations

Pair this Jasmine Rice Salad with Mango Chutney with a crisp white wine such as Sauvignon Blanc or a light lager beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until warmed through.

Nutrition Information

Calories per serving

200

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 3g

- Sugars: 15g

Fats

- Total Fat: 1g

- Saturated Fat: 0g

- Trans Fat: 0g

Proteins

- Protein: 2g

Vitamins and minerals

Vitamin C: 30% DV

- Vitamin A: 15% DV

- Iron: 6% DV

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

This Jasmine Rice Salad with Mango Chutney is a healthy and nutritious dish that is low in fat and calories. It is a good source of carbohydrates and fiber, and provides essential vitamins and minerals.

Summary

This Jasmine Rice Salad with Mango Chutney is a delicious and healthy dish that is perfect for a light lunch or as a side dish for a summer meal. With its sweet and savory flavors and crunchy texture, it is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to make. The combination of fragrant jasmine rice, sweet mango chutney, and crunchy veggies seemed like the perfect summer dish. I had always loved experimenting with new recipes, and this one seemed like a winner.

I first came across the recipe for Jasmine Rice Salad with Mango Chutney at a potluck dinner. A friend had brought it, and it was the talk of the party. Everyone was raving about how delicious it was, and I knew I had to get my hands on the recipe.

I approached my friend and asked her where she had found the recipe. She told me that she had discovered it in a cookbook she had picked up at a thrift store. I made a mental note to keep an eye out for that cookbook the next time I was out shopping.

A few weeks later, I was browsing through the cookbook section of a local bookstore when I stumbled upon the very cookbook my friend had mentioned. I quickly flipped through the pages until I found the recipe for Jasmine Rice Salad with Mango Chutney. I snapped a photo of it with my phone and purchased the cookbook.

When I got home, I immediately set to work making the dish. I cooked the jasmine rice until it was light and fluffy, then mixed it with diced mango, red bell pepper, cucumber, and scallions. I whipped up a quick mango chutney with fresh mango, ginger, garlic, and spices, and tossed it all together with a tangy vinaigrette.

The end result was even better than I had imagined. The flavors of the sweet mango chutney paired perfectly with the nutty jasmine rice and crunchy veggies. I knew I had found a new favorite recipe.

I made the Jasmine Rice Salad with Mango Chutney for every potluck, barbecue, and family gathering from that point on. It became my signature dish, and everyone always asked for the recipe.

Over the years, I have made a few tweaks to the original recipe to suit my own tastes. I added some toasted cashews for extra crunch and a handful of fresh herbs for brightness. I also started grilling the veggies before mixing them with the rice, which added a smoky depth to the dish.

One day, while I was preparing the Jasmine Rice Salad with Mango Chutney for a family reunion, my granddaughter asked me how I had learned to make it. I sat her down at the kitchen table and told her the story of how I had first discovered the recipe at a potluck dinner and how it had become a beloved dish in our family.

I explained to her that recipes are like stories – they are passed down from generation to generation, each cook adding their own twist along the way. I told her that the best recipes are the ones that bring people together, that create memories and traditions that last a lifetime.

As I watched my granddaughter mix together the jasmine rice, mango chutney, and veggies, I felt a sense of pride and joy. I knew that one day she would pass this recipe on to her own children, just as I had passed it on to her.

And as we sat down to enjoy the Jasmine Rice Salad with Mango Chutney together, I couldn't help but smile. This simple dish had brought us closer as a family, connecting us through the joy of cooking and sharing a delicious meal. And for that, I was truly grateful.