Runner Bean Chutney

This is one of our favourite chutneys in our household. It is delicious. And if you have a glut of runner beans it’s well worth making.

Recipe

11/2lbs onions – skinned and chopped small

2lbs runner beans – trimmed and sliced

1 pint vinegar (malt or cider)

3 tbsp cornflour

1 tbsp mustard powder

1 tbsp mustard seeds

1 tbsp turmeric

1 lb sugar (half Demerara and half soft brown sugar)

Recipe

I chop the onions with a blade in my mixer until very small. Then put the onions in a saucepan with ½ pint of vinegar and let this simmer for 20 minutes.

Cook the sliced runner beans in a other saucepan of boiling water for around 5 to 10 minutes – or until the runner beans are tender. Once cooked drain the runner beans, and add them to the onions.

In a bowl mix the cornflour, mustard, mustard seeds and turmeric with some of the remainder of the vinegar until a smooth paste, then add this paste to the mixture.

Add the rest of the vinegar and the sugars. Mix well and let it boil – then reduce the heat to allow it to simmer for around 1 hour. Giving it the occasional stir, so it doesn’t burn on the bottom.

Spoon the chutney into clean jars and cover and seal in a normal way.

 

 

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