Homemade Runner Bean Chutney

25 Aug

One day we’ll get our own vegetable garden going but, until then, we’re very lucky to have lovely neighbours who keep us well-supplied with all manner of fruit and veg – including, this year, loads of runner beans. These are end-of-season beans, so not as tender as earlier ones; this makes them ideal for chutney.

Ingredients:
2 lbs runner beans, chopped or sliced
1 lb chopped onions
1½ pints malt vinegar
1½ lbs demerara sugar
½ tbsp salt
½ tbsp cornflour
½ tbsp turmeric
½ tbsp dried mustard

Method:
Cook the onions and beans in salted water until soft. Strain and chop more finely if desired. Return to the pan and add 1 pint of the malt vinegar. Bring to the boil and simmer. Add the sugar. Mix the salt, cornflour, turmeric and mustard with the remaining vinegar and stir into the pan. Bring back to the boil and simmer until thick, 20-30 minutes. Pour into sterilised jars, but do not cover until cool.

*I halved the recipe

Serve with cheese or cold meat.

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2 Responses to “Homemade Runner Bean Chutney”

  1. Carrie August 27, 2010 at 5:51 pm #

    I know chutneys are better when they’ve had time to meld, but how was this?

    • Helen August 28, 2010 at 3:38 pm #

      It’s in the cupboard ‘melding’ at the moment, but I did have a taste and it’s very nice! You can’t really tell it’s runner beans specifically, but it just tastes like a really good chutney.

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