Chutney Rice Salad
Elevate your salad game with this vibrant and flavor-packed Chutney Rice Salad! Combining the aromatic allure of perfectly cooked basmati rice with a refreshing medley of crisp cucumber, juicy cherry tomatoes, and zesty red onion, this dish is a delightful fusion of fresh produce and bold Indian-inspired flavors. The creamy green chutney-yogurt dressing ties it all together with a tangy, herbaceous kick, while a sprinkle of roasted peanuts adds the perfect crunch. Ready in just 35 minutes, this easy-to-make chilled salad is ideal for summer gatherings, meal prepping, or as a light, satisfying lunch. Bursting with fresh herbs like cilantro and mint and seasoned with a squeeze of lemon juice, this recipe offers a refreshing, nutritious meal in every bite. Whether you're a fan of rice salads or exploring new ways to use green chutney, this dish is sure to impress!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 1 teaspoon Salt
- 3 tablespoons Green chutney (store-bought or homemade)
- 2 tablespoons Plain yogurt
- 1 tablespoon Olive oil
- 1 tablespoon Lemon juice
- 1 cup Cucumber, finely diced
- 1 cup Cherry tomatoes, quartered
- 0.25 cup Red onion, finely chopped
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Fresh mint, chopped
- 2 tablespoons Roasted peanuts, roughly chopped
- 0.25 teaspoon Ground black pepper
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice and 1 teaspoon of salt. Stir, cover, and reduce the heat to low. Cook for 12-15 minutes or until the rice is tender and the water is absorbed.
Remove the rice from the heat and let it cool completely. Fluff with a fork to separate the grains.
In a small bowl, whisk together the green chutney, plain yogurt, olive oil, and lemon juice to make the dressing. Adjust the seasoning with black pepper and a pinch of salt, if needed.
In a large mixing bowl, combine the cooled rice with the diced cucumber, cherry tomatoes, red onion, fresh cilantro, and fresh mint.
Pour the chutney dressing over the rice mixture and toss gently to combine, ensuring all ingredients are coated evenly.
Transfer the salad to a serving dish and sprinkle it with the roasted peanuts for added crunch.
Serve chilled or at room temperature. Enjoy your refreshing Chutney Rice Salad!
Nutrition Facts
Calories |
604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 2929 mg | 127% | |
| Total Carbohydrate | 76.2 g | 28% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 12.1 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 186 mg | 14% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 990 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
