Green Beans with Mango Chutney
Photography by Manja Wachsmuth.
Tender green beans with a tasty mango chutney. This beautiful contrast in flavours and textures accompany any meal flawlessly.
Serves: 4
INGREDIENTS
250 grams round green beans, stem trimmed off
2 tablespoons olive oil
1 onion, thinly sliced
2 tablespoons mango chutney, sweet or spicy
1 tablespoon water
1 clove garlic, crushed
1 teaspoon mild curry powder
sea salt and freshly ground pepper
METHOD
Cook the green beans in boiling salted water until just tender. Drain and refresh under cold water then drain again.
Heat the olive oil in a sauté pan and cook the onion with a good pinch of salt until soft and golden. Add the chutney, water, garlic and curry powder and cook for 2 minutes then add the beans, season and cook until hot.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.