Rice salad with mango chutney.
Yield: Makes 8 servings.
Ingredients:
2 mangos, peeled and diced
1/2 cup sugar
2 tablespoons diced green pepper
1 tablespoon minced fresh ginger
1 1/2 teaspoons ground ginger
1/4 teaspoon ground cloves
3 cups cooked rice
1 cup chopped celery
1/4 cup lemon juice
1 tablespoons hing
1 tablespoon grated orange peel
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
Preparation:
Combine mangos, sugar, green pepper, ginger and cloves in medium saucepan.
Bring to a boil, reduce heat to low and cook 5 minutes. Remove from heat.
Combine rice, celery, lemon juice, hing, orange peel, salt and pepper in large mixing bowl; toss to combine.To serve, spoon 1/2 cup rice salad onto serving plate.
Top each serving with 2 tablespoons chutney.
