Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
552
Calories
10g
Protein
2g
Fat
123g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Mango | 1 cup diced (165g) | 99 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 mangos, peeled and diced
- 1/2 cup sugar
- 1/4 cup red wine
- 2 tablespoons white wine vinegar
- 2 tablespoons diced green pepper
- 1 tablespoon minced fresh ginger
- 1 1/2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- 3 cups cooked jasmine rice
- 1 cup chopped celery
- 1/4 cup lemon juice
- 4 green onions, sliced
- 1 tablespoon grated orange peel
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- =
Directions
1
Combine mangos, sugar, red wine, vinegar, green pepper, ginger and cloves in medium saucepan. Bring to a boil, reduce heat to low and cook 5 minutes. Remove from heat.
2
Combine rice, celery, lemon juice, onions, 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.
Recipe sourced from
fandom