Tender green beans with a tasty mango chutney. This beautiful contrast in flavours and textures accompany any meal flawlessly.
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
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.