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.
- 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.
Find it online: https://www.fillmyrecipebook.com/mustard-curry-green-beans/