Sunny's Easy Grilled Green Beans with a Quick Chutney

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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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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 


Special equipment:
a wire resting rack
  1. 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.
  2. For the green beans. Prepare a grill for high heat and place an inverted wire resting rack on top of the grill.
  3. 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.
  4. Transfer the grilled green beans to a large bowl, toss with the chutney, season with salt and pepper and serve.
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