Green Bean Salad with Fresh Tomato Chutney

Serves 8


  • 2 1/4 pounds green beans, trimmed
  • 4 medium tomatoes, quartered
  • 1 1/2 tablespoons dark brown sugar
  • 1 large garlic clove, chopped
  • 1 tablespoon fresh ginger, chopped and peeled
  • 1 teaspoon ground cumin
  • 1/2 teaspoon serrano chile, chopped seeded

Preparation: Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain; rinse with cold water and drain again. Pat dry.

Chop tomatoes in processor using on/off turns. Add brown sugar, garlic, ginger, cumin, and chile. Process until almost smooth. Pour tomato mixture over beans; toss to coat. Cover and refrigerate until cold, about 4 hours. Season to taste with salt and pepper. Arrange beans on large platter and serve.

Notes: Beans can be made 1 day ahead. Wrap in paper towels and store in resealable plastic bags; refrigerate.