Jasmine Rice Salad with Mango Chutney

Description
Makes 8 servings

Ingredients

 * 2 mangos, peeled and diced
 * ½ cup sugar
 * ¼ cup red wine
 * 2 tablespoons white wine vinegar
 * 2 tablespoons diced green pepper
 * 1 tablespoon minced fresh ginger
 * 1½ teaspoons ground ginger
 * ¼ teaspoon ground cloves
 * 3 cups cooked jasmine rice
 * 1 cup chopped celery
 * ¼ cup lemon juice
 * 4 green onions, sliced
 * 1 tablespoon grated orange peel
 * ½ teaspoon salt
 * ½ teaspoon cracked black pepper

Directions

 * 1) Combine mangos, sugar, red wine, vinegar, green pepper, ginger and cloves in medium saucepan.
 * 2) Bring to a boil, reduce heat to low and cook 5 minutes.
 * 3) Remove from heat.
 * 4) Combine rice, celery, lemon juice, onions, orange peel, salt and pepper in large mixing bowl; toss to combine.
 * 5) To serve, spoon ½ cup rice salad onto serving plate.
 * 6) Top each serving with 2 tablespoons chutney.