Mustard Curry Green Beans
Mustard Curry Green Beans Salad recipe. A cold side dish or pickled salad, easily bottled for storage and served with braai or main meals.
Mustard Curry Green Beans
A delicious bottled mustard curry green beans recipe for a salad or side dishes when needed. A Stovetop cooking, Condiments Recipes that is bottled when cooked. String green beans or snap beans are used for this bottled vegetable pickled food. Very useful for family meals and for large get togethers. Uses turmeric powder and white vinegar. So delicious to keep for the holidays and a quick way to add a side dish for unexpected visitors for lunch or dinner.
Cluster beans vegetable also known as Goruchikkulu (in Telugu, as it looks like Goru/finger), Guwar, Gavar or Guvar bean.
I don’t really like green beans but these mustard curry beans are amazing and very tasty. Bottle before holiday season and used when needed. Braai or Barbecues.
FAQ’s
Should you boil green beans before sauteing?
No, you do not have to blanch or steam the string green beans before you sauté them for a recipe or a meal. They will soften and tenderize quickly when you sauté them in a pan for your recipe needed. If you serving for a side dish as a vegetable then just add some good salt to them and serve.
Does vinegar prevent beans from softening?
Acids such as vinegar make hemicelluloses more stable and less soluble, which might slow down the softening of beans. Depending on your recipe such as the bottled mustard curry green beans recipe adding the vinegar mixture late once the beans are soft is what you would do.
Why cut tips off green beans?
The tips and ends of the green beans need to be cut off, and this is called topping them. There is no real reason to do this but it does take of the stem it was connected to the plant. Which is probably harder.
Why do you cut beans diagonally?
It exposes the vegetable skin area more and allows it to cook quicker and the vegetable inner of the green bean will also absorb the flavors of the recipe type you are cooking better. This cut also makes the served vegetables look pretty. So cutting the beans when making this recipe attached will help the sauces be absorbed and much tastier.
Ingredients for Mustard Curry Green Beans
- string or snap green beans (thicker bean)
- onion (red or white)
- white vinegar
- sugar (white or brown)
- mustard powder
- turmeric or curry powder
- salt
- cornflour.
View the recipe attached to get all the amounts and instructions needed.
How To cook Mustard Curry Green Beans
These chopped onions are lightly fried till soft and tender in a pan lightly drizzled with olive oil.
Add cut and cleaned green beans to onions and fry or sauté until soft.
During the cooking make paste as per recipe, and then combine it with the cooked beans.
These green beans sauce come out darker as brown sugar was used.
Bottle them hot into clean canning bottles and store for use.
PS. A tip.
I made this recipe with four times the ingredients and the beans only made this canning bottle and half a small jam jar of 500g.
Make a larger batch if you have a lot of green beans and need to use them.
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PrintMustard Curry Green Beans
Mustard Curry Green Beans salad recipe. Best cold side dish or pickled salad, easily bottled for storage and served with braai or main meals.
- Prep Time: 25 min
- Cook Time: 30 min
- Total Time: 55 min
- Category: side dish, cold salad, canning
- Method: no bake stove top
Ingredients
- 250 g fresh green beans (cleaned and chopped)
- 1 medium onion (grated) (125 g)
- 1/3 cup of white vinegar (90 ml)
- 1/3 cup of sugar (90 ml)
- 1 tsp of mild curry powder (5 ml)
- 1 tsp turmeric powder (5 ml)
- 1/2 tps salt (Himalayan)
- 1 tsp mustard powder (5 ml )
- 2 tps cornflour (10 ml) for thickening
Instructions
- Fry onion in a little olive oil or butter until soft.
- Rinse green bean of in water and snap of the ends and remove the strings. slice them finely.
- Add them to the onions and cook together until the bean soften. don’t overcook them.
- While that cooks make the sauce. With a tablespoon of water, mix the cornflour to a smooth paste.
- Heat the other ingredients gently in a small pot, stir until the sugar is melted.
- Increase the heat until it starts to boil, add the cornflour paste stirring, until thick and smooth.
- Combine the sauce with the bean mixture, then bring to boil, stirring.
- Remove from heat and fill the hot jars with the warm mixture. seal
- Leave to cool.
- Refrigerate, or store in cool place.
Notes
I made this recipe with four times the ingredients and the beans only made this canning bottle and half a small jam jar of 500g.
Salads that will be tasty Side Dishes. More Storage Ideas and Recipes., as well as some more No Bake Stove Top Recipes.
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