Green Bean Salad with Fresh Tomato Chutney

• 2 1/4 pounds green beans, trimmed
• 4 medium tomatoes, quartered
• 11/2 tablespoons dark brown sugar
• 1 large garlic clove, chopped
• 1 tablespoon chopped peeled fresh ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon chopped seeded serrano chile

1. Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes.
2. Drain; rinse with cold water and drain again.
3. Pat dry.
4. (Beans can be made 1 day ahead.
5. Wrap in paper towels and store in resealable plastic bags; refrigerate.)
6. Chop tomatoes in processor using on/off turns.
7. Add brown sugar, garlic, ginger, cumin, and chile.
8. Process until almost smooth.
9. Pour tomato mixture over beans; toss to coat.
10. Cover and refrigerate until cold, about 4 hours.
11. Season to taste with salt and pepper.
12. Arrange beans on large platter and serve.

green beans, tomatoes, dark brown sugar, garlic, fresh ginger, ground cumin, seeded serrano chile

Taken from www.epicurious.com/recipes/food/views/green-bean-salad-with-fresh-tomato-chutney-109779 (may not work)