- 500g white or yellow onions
- 750g runner or other green beans
- 500ml Aspall cyder vinegar or Aspall white wine vinegar
- 4 fat cloves garlic, peeled and finely sliced
- 1-2 tbsp medium curry powder
- 1 tsp turmeric powder
- 1 tbsp yellow mustard seeds
- 2 tbsp cornflour
- 1 tsp celery salt
- 3-4 tbsp tomato puree
- 250g golden granulated sugar
Spicy Green Bean Relish
A RECIPE BY PAM CORBIN
Makes 3 x 500ml Kilner Clip Jars
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Prep time: 30 minutes
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Cooking time: 35 minutes
This lightly spiced relish is such a good way to preserve an abundance of homegrown beans — either French varieties or long green runners. It is great to tuck into and is particularly delicious with cold poultry, ham, or cheese. It is excellent with burgers, hot dogs and BBQ foods. It can also be served alongside plain rice or other grain dishes as a tasty accompaniment.
TIP: Curry powders can vary vastly in taste so do make sure you use one you like — you can always add more if it's not quite spicy enough.
- 500g white or yellow onions
- 750g runner or other green beans
- 500ml Aspall cyder vinegar or Aspall white wine vinegar
- 4 fat cloves garlic, peeled and finely sliced
- 1-2 tbsp medium curry powder
- 1 tsp turmeric powder
- 1 tbsp yellow mustard seeds
- 2 tbsp cornflour
- 1 tsp celery salt
- 3-4 tbsp tomato puree
- 250g golden granulated sugar
- Peel the onions, halve, quarter and slice thinly. Put the onions into a saucepan with the vinegar. Cover, and bring to simmering point for about 10-15 minutes until soft. A couple of minutes before the end of cooking add the garlic slices. Remove from the heat.
- Meanwhile top and tail the beans and remove any stringy fibres from the sides. Slice diagonally into approximately 1-1.5cm pieces.
- Plunge the beans into a pan of salted boiling water and cook until just about tender — this will depend on the type and the age of the beans; young beans will take bare-ly 5 minutes whilst older runner beans may take 15 minutes or so. Drain, reserving 250ml of the cooking water. Return the beans to the pan with the reserved water.
- Add the onions, garlic and vinegar mix to beans.
- Mix together the curry powder, turmeric, mustard seeds, cornflour, celery salt and the tomato puree with 50ml water to a thick paste.
- Return the pan to a medium heat, add the sugar and keep stirring until it has dis-solved before adding the spice paste. Bring to simmering point for 5 minutes or so to allow the cornflour to thicken the mixture and the spices to cook.
- Spoon the chutney into sterilised jars filling to within 5mm of the brim and tapping them gently on the work surface as you fill to remove any pockets of air. Seal immediately. See below for finishing.
- This can be eaten immediately. If unopened, store in a cool dark dry cupboard and use within one year. Keep in the fridge once opened.
Sealing and finishing your jars
For ordinary jam jars with twist on lids:
- Spoon or pour the preserve into warm sterilised jars to within 5mm of the brim. Seal immediately with a twist on lid.
For clip sided Kilner jars:
- Have ready a deep pan of warm water with a trivet or folded tea towel on the base.
- Fill the jar to within 5mm of the brim. Make sure there isn’t any of the preserve on the rubber ring. Close the jar with the clip.
- Immerse the jars into the pan of water and bring the pan to simmering point (90°c) for 25 minutes.
- Using a pair of bottling tongs remove the jars from the water bath and place on a wooden surface or folded tea towel.
ingredients
method
- Peel the onions, halve, quarter and slice thinly. Put the onions into a saucepan with the vinegar. Cover, and bring to simmering point for about 10-15 minutes until soft. A couple of minutes before the end of cooking add the garlic slices. Remove from the heat.
- Meanwhile top and tail the beans and remove any stringy fibres from the sides. Slice diagonally into approximately 1-1.5cm pieces.
- Plunge the beans into a pan of salted boiling water and cook until just about tender — this will depend on the type and the age of the beans; young beans will take bare-ly 5 minutes whilst older runner beans may take 15 minutes or so. Drain, reserving 250ml of the cooking water. Return the beans to the pan with the reserved water.
- Add the onions, garlic and vinegar mix to beans.
- Mix together the curry powder, turmeric, mustard seeds, cornflour, celery salt and the tomato puree with 50ml water to a thick paste.
- Return the pan to a medium heat, add the sugar and keep stirring until it has dis-solved before adding the spice paste. Bring to simmering point for 5 minutes or so to allow the cornflour to thicken the mixture and the spices to cook.
- Spoon the chutney into sterilised jars filling to within 5mm of the brim and tapping them gently on the work surface as you fill to remove any pockets of air. Seal immediately. See below for finishing.
- This can be eaten immediately. If unopened, store in a cool dark dry cupboard and use within one year. Keep in the fridge once opened.
Sealing and finishing your jars
For ordinary jam jars with twist on lids:
- Spoon or pour the preserve into warm sterilised jars to within 5mm of the brim. Seal immediately with a twist on lid.
For clip sided Kilner jars:
- Have ready a deep pan of warm water with a trivet or folded tea towel on the base.
- Fill the jar to within 5mm of the brim. Make sure there isn’t any of the preserve on the rubber ring. Close the jar with the clip.
- Immerse the jars into the pan of water and bring the pan to simmering point (90°c) for 25 minutes.
- Using a pair of bottling tongs remove the jars from the water bath and place on a wooden surface or folded tea towel.
