- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 to 6 servings
Ingredients
Chutney:
1/2 cup apricot preserves
1/4 cup finely chopped Chicago-style mild giardiniera sandwich mix (the kind packed in vinegar)
1/4 cup finely chopped red bell pepper
1 tablespoon apple cider vinegar
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh mint
Green Beans:
16 to 18 ounces green beans, trimmed
Kosher salt and freshly ground black pepper
Directions
Special equipment:
a wire resting rack- For the chutney. In a small sauce pot on medium heat, add the preserves, giardiniera, bell pepper, vinegar, a pinch of salt and a few grinds of pepper. Add a splash of water to loosen and bring to a simmer. Simmer, stirring occasionally, until the bell pepper becomes tender, about 10 minutes. Remove from the heat and stir in the parsley and mint.
- For the green beans. Prepare a grill for high heat and place an inverted wire resting rack on top of the grill.
- Place the green beans in a single layer on top of the wire rack and close the grill lid. Grill, rotating midway through, until bright green, 5 to 8 minutes.
- Transfer the grilled green beans to a large bowl, toss with the chutney, season with salt and pepper and serve.
