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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.