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Mustard Curry Green Beans

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Mustard Curry Green Beans salad recipe. Best cold side dish or pickled salad, easily bottled for storage and served with braai or main meals.

  • Author: FillMyRecipeBook
  • Prep Time: 25 min
  • Cook Time: 30 min
  • Total Time: 55 min
  • Category: side dish, cold salad, canning
  • Method: no bake stove top

Ingredients

Scale
  1. 250 g fresh green beans (cleaned and chopped)
  2. 1 medium onion (grated) (125 g)
  3. 1/3 cup of white vinegar (90 ml)
  4. 1/3 cup of sugar (90 ml)
  5. 1 tsp of mild curry powder (5 ml)
  6. 1 tsp turmeric powder (5 ml)
  7. 1/2 tps salt (Himalayan)
  8. 1 tsp mustard powder (5 ml )
  9. 2 tps cornflour (10 ml) for thickening

Instructions

  1. Fry onion in a little olive oil or butter until soft.
  2. Rinse green bean of in water and snap of the ends and remove the strings. slice them finely.
  3. Add them to the onions and cook together until the bean soften. don’t overcook them.
  4. While that cooks make the sauce. With a tablespoon of water, mix the cornflour to a smooth paste.
  5. Heat the other ingredients gently in a small pot, stir until the sugar is melted.
  6. Increase the heat until it starts to boil, add the cornflour paste stirring, until thick and smooth.
  7. Combine the sauce with the bean mixture, then bring to boil, stirring. 
  8. Remove from heat and fill the hot jars with the warm mixture. seal
  9. Leave to cool.
  10. 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/