Red Rice Chutney Salad

Try our recipe of Red Rice Chutney Salad to hit that seasonal fruit season with Indian spices & chutney to go with it. Tip for spicing it up, add little hot chili oil as per your spice tolerance. 

You'll love it!

Prep Time: 30 mins Total Time: 35 mins Serves: 8

Calories: 469 kcal   Fats: 17g   Carbs: 72g   Protein: 9g   

Perfect For: Brunch, Lunch

 

Here’s what you’ll need:

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

Let’s get cooking: 

  1. In a large bowl, whisk mango chutney, olive oil, red wine vinegar, curry powder, salt and garam masala. Add the rice, carrots, cranberries, red pepper and green onions; toss to coat. Cover and refrigerate for several hours.
  2. Just before serving, add spinach and apple; toss to combine. Sprinkle with cashews.

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