Green Beans with Mango Chutney
Photography 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.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.