Instructions: Dice onions and capsicum.

Bring a large pot of salted water to the boil, top and tail beans, plunge into water and cook until beans are tender but still bright green. Remove and drain well.

Gently saute onion and capsicum in butter until soft, add chutney, vinegar, mustard, curry and seasoning. Bring to the boil then toss through beans.

Serve immediately.

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