Best Mango Chutney Green Beans Recipes

Mango Chutney Green Beans image

Provided by Damaris Phillips

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 tablespoon coconut oil
12 ounces small string beans, stems removed and beans cut in half
12 ounces small string beans, stems removed and beans cut in half
Kosher salt and coarsely ground black pepper
Kosher salt and coarsely ground black pepper
3 tablespoons mango chutney

Steps:

Heat the coconut oil in a high-sided saute pan over medium heat. Stir in the green beans to coat. Season with salt and pepper, cover and cook until tender, 6 to 7 minutes. Add the mango chutney, stir and saute until thoroughly coated, 1 to 2 minutes more.

Green Mango Chutney image

Provided by Food Network

Time 1h45m

Yield 2 large jars

Number Of Ingredients 12

1 tablespoon vegetable oil, plus 1/4 cup vegetable oil
1 onion, small dice
2 jalapenos, seeded and diced
1/2 teaspoon whole cumin seeds
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground coriander
4 green mangoes, peeled, cored, and sliced
2 limes, juiced
1/4 cup rice wine vinegar
2 tablespoons ginger, minced
1 cup Demerara sugar

Steps:

Heat oil in saucepan and saute onions for 4 minutes. Add jalapenos and cumin seeds and saute until fragrant. Add the cloves, cinnamon, and coriander. When fragrant, add the mangoes. Bring to a boil, reduce to simmer and cook until mangoes are soft. Add the lime juice, rice wine vinegar, 1/4 cup vegetable oil, minced ginger, and Demerara sugar and bring back to a boil. Reduce heat and simmer for 1 hour, stirring occasionally until chutney is thick. Pour into hot and sterilized jars and seal when cold.