Mustard Curry Green Beans, a favorite for the family. As this can be used for a side dish or salad. Great to have during holidays, less cooking.
Mustard Curry Green Beans.
I don’t really like green beans but these mustard curry beans are amazing and very tasty. Bottle before holiday season and use when needed, for unplanned meals or when you need that extra side dish for a braai or grill on a barbeque.
Chopped onions lightly fried till soft. In a pan lightly drizzled with olive oil.
Add cut and cleaned green beans to onions and fry till soft as well.
During the cooking make paste as per recipe, and then combine it with the cooked beans.
Bottle them hot into clean canning bottles and store for use.
PS.
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.
Make a braai menu with these side dish ideas.
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PrintMustard Curry Green Beans
Mustard Curry Green Beans, a favorite for the family. As this can be used for a side dish or salad. Great to have during holidays, less cooking.
- Prep Time: 25 min
- Cook Time: 30 min
- Total Time: 55 min
- Category: bottles chutneys
- Method: bottled
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.
Keywords: Mustard curry green beans bottled. salad
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