If you’re looking for a funky chutney to use alongside curries, or even as part of a salad or roast meat, this Green Bean Chutney recipe will make a flavoursome and slightly spicy addition to the summery dishes or will be a winter warmer.
Green Bean Relish Recipe:
Tracklements’ Green Bean Chutney makes 6 jars
Time (Cooking): 30 minutes (approx.)
– 500g green beans
– 400g diced onion
– 400ml malt vinegar
– 300g raw cane sugar
– 100g sultanas
– 20g cornflour
– 3tsps mustard powder
– 2tsp brown mustard seed
– 2 tsp chopped red chilli
– 1 ½ tsp turmeric
– 1 tsp sea salt
- Top and tail the green beans and slice into 2cm lengths.
- Blanch the beans in lots of salted water, boiling them for 3 minutes. Drain and rinse with cold water to stop from cooking further.
- Put the vinegar, sugar, onions, sultanas and chilli in a large pan and boil for 5 – 10 minutes to cook the onion.
- Add the mustard seed, turmeric and salt to the pan.
- Mix the cornflour and mustard powder with a little water to make a paste and stir slowly into the pan. Boil until thick and gloopy.
- Take the pan off the heat and add the green beans.
- Put into sterilized jars.
Advice on preparing, making and enjoying your Green Bean Chutney:
This particular recipe is based on the Indian love of eating beans cooked in vinegar and turmeric and mustard seeds. Mustard seeds play a vital role in Indian cooking. The brown seeds used in this recipe are smaller than their yellow friends, but richer in fixed oils and so in India cooking with extracted brown mustard seed oil is a good, cheap option. Indians use mustard seeds in curries, dahls, raita and salads – as well as in chutneys, pickles and relishes.
These little seeds pack a punch in more ways than just flavour – they also have excellent nutritional qualities that you may not know of. Mustard seed is used in the treatment of asthmas, arthritis and high blood pressure and is a popular anti-inflammatory. It contains phytonutrients which mean that it is effective as part of the fight against several cancers.
This Green Bean Chutney, with its mustard seeds and chilli, would make a great accompaniment to a summer roast of lamb with some new potatoes and a green salad.
We know you’ll simply love this Green Bean Chutney recipe from Tracklements! If you’ve got any super suggestions or tasty thoughts of what this can go with, we’d love to hear in the comments below.