Green bean curry chutney

climbing and runner beans

With a steady harvest of green bean, I have started to freeze the excess, also make this chutney to be kept in the fridge for later use. 

cooked runner and climbing beans

1. Break green beans into 3cm pieces, easier to pack into preserving jar. Bake at 180˚C for 10 minutes until soft.

2. Sweat onion and garlic until golden, add coriander and cumin seeds, cook until fragrant. Add curry powder and turmeric to your taste, add cider vinegar that would be enough to cover all the beans. 

3. I use dry figs (or date) to thicken and sweeten the sauce, instead of conventional sugar and cornstarch, season with salt and pepper, cook until dry figs soften. 

Green bean curry chutney

4. Add cooked beans, mix well, fill preserve jars. Keep in the fridge.