If I were the subject of one of those desert island thought experiments – you know, where you have to choose things to bring with you – I’m pretty sure my blender would be one of them. (That’s assuming, of course, that this desert island scenario included ingredients for me to put in said blender as well as some sort of electrical power – either run off currents or magic, I’m not fussy.) Why would I choose to bring a blender? Well, first of all, it would probably be hot so I would definitely need to make shakes like this one (yum, salted caramel!) and this leche de tamarindo. Ooh, and this tropical papaya smoothie would definitely help me cool down too. I also wouldn’t know what kind of protein sources would be available and how they would taste, so the ability to make vegan sauces like this creamy garlic staple, this decadent walnut sauce, and this spicy serrano cream would make anything taste delicious. (Hemp seeds would have to go on the list too as they are the BEST vegan sauce base, IMHO.) And, to finally get onto the topic of this post, my blender would also enable me to whip up bright and flavor-packed chutneys like the green bean one detailed here – keeping life fresh and beautiful.
Chutney was actually the middle name of one of my childhood pets, Mango. (Yes, Mango Chutney). No, I did not name him – my parents get credit for that. (Where do you think my love of food comes from?)
Anyway, this green bean chutney floated into my head one day after wondering what to do with the 1/2 pound of green beans I had left. I knew they’d be gone all too soon if I roasted them with balsamic, which is usually my go-to, and I was feeling kind of like a sandwich for dinner but didn’t really have anything to dress it up with and make it pop. So…I steamed some green beans, then whirred them up in my trusty blender with cumin seeds, tamarind paste, a bit of sugar, cilantro, lemon, some cayenne for spice, and some oil to help it blend. Delicious!
Bright, fresh, and tangy – but with some warmth from the cumin – this chutney is so versatile. I first enjoyed it on a sandwich with goat cheese and a fried egg, but it would also be amazing on potatoes, grain bowls, or mixed with a bit of yogurt/sour cream for a creamy sauce. You can also enjoy it by the spoonful, which I did rather too much of that first night. (I mean, gotta scrape out the blender, right?) Luckily, the recipe made a cup so even after binging on it, I had plenty to pack up and store in the fridge – ready to make the next meal pop.
-This recipe makes about 1 cup of chutney. It keeps in the fridge for at least 3 days, and likely longer.
-I’ve tagged this recipe as Indian, because it is Indian-inspired; however, it is not traditionally Indian, as far as I know.
-Be sure your tamarind concentrate does not contain any added sugar or salt. If it does, you will have to adjust the quantities of sugar/salt in the recipe.
-This recipe is low FODMAP as long as you don’t exceed 15 green beans per serving, which would require eating quite a bit of the chutney in one sitting.
Green Bean Chutney
- 1/2 pound green beans, washed and trimmed (about 2 cups)
- 2 teaspoons tamarind concentrate (without sugar or salt added)
- 1 teaspoon brown sugar
- ½ teaspoon cumin seeds
- ½ cup chopped cilantro
- ¼ cup neutrally-flavored oil (grapeseed, sunflower, etc.)
- 3/4 teaspoon celtic sea salt
- ⅛ – ¼ teaspoon cayenne (or adjust, depending on spice preference)
- 2 teaspoons freshly-squeezed lemon juice
- Freshly ground black pepper, to taste
Directions:
Steam the green beans until tender, 7-10 minutes. Combine the steamed green beans with the rest of the ingredients in a high-powered blender and blend until smooth.
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