Mango Chutney Curry Rice

When I was growing up my parents would barbecue all the time during the summer. I loved helping my dad with the grill and coming up with a new sauce for the meat (long before I knew what vegan was). Anyway, my mom used to mix one part kefir to one part mango chutney, and that is where my love affair with mango chutney started. I started making this dish then, when I was little, for family barbecues. Of course I no longer eat any animal products but good thing this dish never had any in it! It is so perfect for a big summer party, or dinner on a warm evening!

I hope you enjoy!



  • 4 cups white rice
  • 1/4 cup mango chutney
  • 1 teaspoon curry powder
  • 1/2 cup pineapple (fresh, dried or canned for the top of the rice)
  • Salt and pepper to taste


  1. Preheat your oven to 350 degrees F.
  2. Cook your rice either stove top or using a rice cooker. I used a rice cooker.
  3. While your rice is cooking you can grill your pineapple. I used dried pineapple this time and grilled it but it works great with fresh pineapple as well!
  4. When your rice is finished cooking pour it into an oven safe dish.
  5. Mix in your mango chutney, curry powder and seasoning into the rice and cover with some grilled pineapple and place in the oven for 10 minutes at 350 degrees F and serve!

Makes 4 servings
Prep&Cook Time: 1 hour (depends on your rice cooker)

Happy Cooking!


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