Chutney Rice Salad Recipes

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BROWN RICE CHUTNEY SALAD



Brown Rice Chutney Salad image

A simple rice salad in a cafe inspired thoughts of adding Indian spices and chutney to this dish. To fire things up, mix in a small amount of hot chili oil, tasting carefully as you go. -Brooke Martin, Greenfield, Minnesota

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 14

1/2 cup mango chutney
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon garam masala
8 cups cooked brown rice, cooled
3 medium carrots, shredded
3/4 cup dried cranberries
1 small sweet red pepper, chopped
3 green onions, sliced
3 cups fresh baby spinach, chopped if desired
1 medium apple, chopped
1 cup salted cashews

Steps:

  • In a large bowl, whisk the first six ingredients. Add the rice, carrots, cranberries, red pepper and green onions; toss to coat. Cover and refrigerate for several hours., Just before serving, add spinach and apple; toss to combine. Sprinkle with cashews.

Nutrition Facts : Calories 469 calories, Fat 17g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 72g carbohydrate (19g sugars, Fiber 7g fiber), Protein 9g protein.

THERESA'S CHICKEN SALAD WITH MANGO CHUTNEY MAYONNAISE



Theresa's Chicken Salad with Mango Chutney Mayonnaise image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 25m

Yield 1 serving

Number Of Ingredients 14

1 tablespoon diced celery
1 tablespoon mayonnaise
1 tablespoon diced onions
4 ounces roasted chicken breast, cooled and cut to small dice
Salt and freshly ground black pepper
1 croissant
Butter, for slathering
1 ounce Mango Chutney Mayonnaise, recipe follows
2 slices large vine-ripe tomato
1 ounce iceberg lettuce, shaved
Sliced Swiss or Cheddar, optional
1 tablespoon curry mango chutney
1 tablespoon sliced ripe fresh mango, optional
1 tablespoon mayonnaise

Steps:

  • Mix the celery, mayonnaise, onions, chicken and some salt and pepper until well incorporated. Chill until ready to use.
  • Slice the croissant in half lengthwise, then slather with butter and grill the croissant in a small pan or on a griddle to crisp it up.
  • Spread the Mango Chutney Mayonnaise on each side of the croissant. Add the tomato slices to the bottom half of the croissant and season with salt and pepper. Place the shaved lettuce on the tomatoes and add the chicken salad. Add the cheese if using. Place the top of the croissant on the sandwich and cut in half to serve.
  • Mix together the chutney, mango if using and the mayonnaise; refrigerate until ready to use.

CHUTNEY RICE



Chutney Rice image

This is an excellent side dish which I adapted years ago from a recipe on a box of Uncle Ben's rice.

Provided by MrsJ492

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup long grain rice, I use Uncle Ben's Original Enriched Parboiled Long Grain Rice
2 1/4 cups chicken broth, lower sodium
1/2 cup chutney, I use Crosse & Blackwell Major Grey's Mango Chutney
1/2 cup golden raisin
1/2 teaspoon curry powder
1/2 cup slivered almonds, toasted in oven

Steps:

  • Pour chicken broth into a saucepan and bring to a boil.
  • Slowly add rice to broth (adding too quickly may cause a boil over).
  • Reduce heat and simmer, covered 20 minutes.
  • Remove from heat and add the chutney, raisins and curry powder and stir until well mixed.
  • Let stand approximately 5 minutes for flavors to blend.
  • Sprinkle with the toasted almonds before serving.

Nutrition Facts : Calories 324, Fat 8, SaturatedFat 0.9, Sodium 434.1, Carbohydrate 54.7, Fiber 3, Sugar 11.8, Protein 9.5

CRANBERRY-TOMATO CHUTNEY



Cranberry-Tomato Chutney image

Delightfully fragrant and spicy cranberry chutney. This is a wonderful dish for people who like new and different tastes. It's a nice departure from a traditional cranberry sauce. Originally submitted to ThanksgivingRecipe.com.

Provided by Christine Johnson

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes     Cranberry Relish Recipes

Time 1h20m

Yield 40

Number Of Ingredients 11

2 cups cranberries
¾ cup tomatoes - peeled, seeded, and coarsely chopped
⅓ cup golden raisins
¼ cup chopped onion
1 teaspoon salt
1 cup packed brown sugar
½ cup cider vinegar
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground black pepper
¾ cup water

Steps:

  • In a 3-quart saucepan, combine cranberries, tomatoes, water, raisins, onion, and salt. Bring mixture to a boil. Reduce heat to simmer. Cook, covered, for 15 minutes or until cranberries pop.
  • Stir in brown sugar, vinegar, ginger, cloves, and pepper. Cover. Cook for 35 to 40 minutes, or until the consistency of relish, stirring occasionally. Ladle into jars or freezer containers. Refrigerate or freeze until ready to use.

Nutrition Facts : Calories 29.4 calories, Carbohydrate 7.5 g, Fiber 0.4 g, Protein 0.1 g, Sodium 60.5 mg, Sugar 6.5 g

CHUTNEY RICE SALAD



Chutney Rice Salad image

Chutney is such an interesting, but neglected condiment. Try the delicious dressing on other salads, especially with some chicken or shrimp.

Provided by Geema

Categories     Vegan

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

1/3 cup chutney
1/4 cup canola oil
1 tablespoon lemon juice
1 1/4 teaspoons minced gingerroot
3 cups cooked rice
1 cup choppped apple
1/2 cup chopped celery
1/4 cup golden raisins or 1/4 cup any dried fruit, chopped
2 tablespoons green onions, sliced
1/4 cup toasted sliced almonds

Steps:

  • In a small bowl, combine chutney, oil, lemon juice and gingerroot, blending well to combine.
  • In a large serving bowl, mix the rice, apple, celery, onions, dried fruit and almonds.
  • Toss with the dressing, mixing well.
  • Refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 267.4, Fat 12.4, SaturatedFat 0.9, Sodium 8.1, Carbohydrate 36.1, Fiber 1.9, Sugar 6.3, Protein 3.9

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