Recipe and styling by Mari-Louis Guy&Callie Maritz for CRUSH.
A braai favourite with a Cape Malay twist
Prep 20 minutes
Cooking time 10 minutes
Makes 1 large jar or 3 medium jars
1 kg green beans
2 large onions,
1/4 cup brown sugar
1 tsp salt
2 Tbsp strong curry powder
2 tsp turmeric
2 Tbsp corn flour
A pinch of cumin powder
2 ¾ cup white wine vinegar or apple cider vinegar
5 curry leaves
3-4 dried chillies
½ cup chutney
Optional: star anise
Wash and cut the beans into pieces. Slice the onions into rings. In a large saucepan just cover the beans and onions with water. Simmer for 5 minutes.
Combine the sugar, salt, curry powder, turmeric, cornstarch, and cumin. Gently add the vinegar and stir until smooth. Add to the beans. Stir occasionally and cook for 5 minutes. Add the curry leaves,
dried chillies and chutney. Pour into a large sterilised jar.
Keep refrigerated for up to 2 weeks