Pickled Curry Beans Recipe (Kerrie Boontjies)

Here is a traditional South African favourite that compliments a wide variety of dishes. Many an Aussie have requested this recipe after tasting these delicious beans!

Curry Beans Cut

Pickled Curry Beans Recipe

1 kg Green beans (chopped into centimetre pieces)
500g Finely chopped onion
1/2 tbsp Sea salt
12.5ml Curry powder
1 tsp Turmeric powder
1 1/2 cups White vinegar
1 cup Raw sugar
12.5ml Cornstarch

Cook the beans well in salt and water until they are soft. (They must be nice and soft as the vinegar hardens them again)
Drain the water out then add the vinegar, curry, turmeric and sugar and cook well.
Mix the cornstarch with a little water to make a paste and fold through.
Cook this well stirring gently.
Taste and add more sugar if desired.

Spoon into sterilized jars and close with the lid immediately. Leave for around 2 weeks before opening for the best flavour! The longer you leave it the tastier it seems to become.

Lekker!

Curry Beans Ready

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~ by emmertjie on March 17, 2013.

3 Responses to “Pickled Curry Beans Recipe (Kerrie Boontjies)”

  1. Mmm, reminds me of braai’s at the Muller home :) Do a ultimate braaibroodjie recipe next?

  2. I wish. You need a braai for a braaibroodjie! Better bring the notebook and start sketching…watch this space :-)

  3. Might have to give this one a go too!

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