The canning trend continue this past weekend. Gail was away and I had worked nearly 9 hours in the garden so I wanted a canning project that was on the 'easier' side. I had picked up a few pounds of green beans at Thursdays farmers market. A few more simple ingredients and I had all I needed for Green Bean & Zucchini Chutney!
Over the course of an evening I went from:
to a finally product that was cooked over low heat for over 90 minutes! I don't know how the final result will taste because it needs to sit for a month to allow the flavors to mature, but the little bit of leftovers I had were superb:
Green Bean & Zucchini Chutney
Males 3-5 pints
1 1/4 lb green beans, thinly sliced
4 zucchini, thinly sliced
3/4 lb cooking apples, peeled, cored, and chopped.
2 onions finely chopped
2 1/4 cups light brown sugar
1 tsp mustard powder
1 tsp turmeric
1 tsp coriander seeds
2 cups cider vinegar
Put the beans, zucchini, apples, and onions in a large heavy-bottomed saucepan or pot then add the sugar, mustard powder, turmeric and coriander seeds. Pour in the vinegar and stir.
Cook over low heat, stirring until all the sugar has dissolved, then bring to a boil and cook at a rolling boil, stirring occasionally for about 10 minutes. Reduce to a simmer and cook for about 1 1/2 hours, stirring from time to time until mixture has thickened. Continuously stir near the end of the cooking time so that the chutney doesn't stick to the bottom of the pan.
Ladle into sterilized mason jars leaving 1/4 in headspace and make sure there are no gaps. Process using water bath canning method for 10 minutes then let cool. Make sure jars are sealed.
Allow flavors to mature for a month. Refrigerate after opening. The recipe yielded 2 pints & 2 1/2 pints
As I said- I don't know how the final product will taste, but there was a little bit leftover that I had the next morning and it was delicious! I can't wait to try it!
We had some green beans leftover when the chutney was done so I also whipped up a pint and 2 1/2 pints of Dilly Beans!
2 lbs green beans, trimmed to fit your jars
1 teaspoon cayenne pepper (or more if you really like spicy food!)
4 teaspoons dill
4 cloves of garlic
2 1/2 cups white vinegar
2 1/2 cups of water
1/4 cup pickling salt
mustard seed to taste
Wash and trim beans to make sure they fit in your jars. Combine vinegar, water, and salt in medium saucepan and bring to a boil. While it is heating pack your beans into the jar, adding 1/4 to 1/2 teaspoon cayenne pepper, 1 clove of garlic, a teaspoon of dill, and mustard seed to each jar.
Pour boiling brine over beans. Process for 5 minutes using water bath canning method. Let sit up to 2 weeks for flavors to develop.