runner bean chutney

Homemade runner bean chutney makes an excellent Xmas present. Learn about runner beans and how to make a runner bean chutney recipe from scratch.

Runner Bean Chutney

onions,

(7fl oz) malt vinegar

1kg (2.2lbs) runner beans, washed, trimmed and sliced thinly diagonally

milliliters (1 tbsp) English mustard powder

(1 turmeric

(⅔ oz) cornflour

(7fl oz) white wine vinegar

granulated sugar

(1½ tbsp) wholegrain mustard

7.5 milliliters (1½ tsp) flaked sea salt

Place the onions into a large, heavy-based saucepan and pour over the malt vinegar.

Bring the contents to a gentle simmer and cook for 15 minutes until the onions have softened, stirring occasionally.

Plunge the beans into a large pan of boiling water. Let it reach a simmering point and continue to cook for another 3 minutes. Drain the beans in a colander then run it under cold water. Drain again.

Stir in the sugar and remaining white wine vinegar into the onions, then bring it to a boil and cook for 2 minutes.

Add the beans to the onions and simmer gently for 10 minutes, stirring occasionally.

Mix the mustard powder, turmeric, cornflour and 45ml (3 tbsp) of the white wine vinegar until smooth.

Pour the slurry in with the onions and beans, stirring vigorously to avoid any lumps forming.

Stir in the the wholegrain mustard and salt.

Gently simmer the chutney for 20 minutes, stirring regularly so that nothing sticks to the bottom of the pan.

Transfer the chutney into sterilised jars.

Once cooled, store in a cool dark place for at least a month.

I love a good chutney and this is the best time to make things like this!

How long can you keep once opened   thankyou

I have made this twice now and it is amazing. A massive hit with family and friends and a brilliant way to use up the 100s of runner beans in the garden.

Highly recommend this recipe. I had a load to use and left them too late to pick so they were a bit stringy and tough. I gave this a go and didn't hold out much hope as the beans were still tough and stringy after cooking. I potted up anyway and 6 weeks later they've matured and softened and I can't get enough! Really delicious recipe.

I wasn't even sure if I'd like chutney let alone runner bean chutney all because I don't eat relishes and don't like mustard.
But I made this last year and discovered it is delicious! I've made it again and my only thought was that there's  a lot more prep time. It took me about an hour just to cut and shape the runner beans,  some very large. Make sure you cut them smaller, as a batch I made last year some were not cooked enough.

I have made this chutney twice now, I am not hugely keen on runner beans but their ease of growing means that I end up sowing them each year. Then begins the task of making them more interesting to eat! This chutney is delicious, extremely easy to make, I consider that it would be good for beginners. Somewhat like a piccallily but with beans. It will be an annual recipe now. Many Thanks!

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Runner Bean Chutney

Runner Bean Chutney

Top 2 runner bean chutney recipes from across the web

The most viewed runner bean chutney recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Runner Bean Chutney

Runner Bean Chutney

The most viewed runner bean chutney recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine