Last night I made up the recipe for the first time. We are having an end of summer flush of these useful and prolific beans at the moment. The chutney is so yummy...to me it smells and tastes so very like commercially purchased corn relish, but without the hard metallic edge that that condiment seems to have...Wendy's chutney is lovely and mellow with a great depth of flavour...and even though it contains green beans instead of golden corn kernels, it will be a great addition to my pantry, and I am sure will become a staple.
I think the basic recipe could be applied to many vegetables in season...I will have to think on that...certainly sweet corn is an obvious one, maybe small chopped zucchini, even a firm sweet pumpkin...mmmmm
I can't wait for my daughter to visit, she is very partial to corn relish dip, sour cream mixed with corn relish - (the only reason we buy it), and I want to try the bean chutney in this way to see how she likes it...I think also it will be very yum indeed with cold roast lamb and Wendy advises that they love it with curry...I am making myself peckish here, just thinking about it's potential...I think also that I will try and make a second batch if the weather continues as it is at present and the flow of beans continues!
Bye from a beautifully sunny and wind free Tasmania...three days in a row now...!