Recipe for runner bean chutney (6 replies)

Hi,

This is what I have used, still waiting for my month to be up before I try it though. 

ngredients
1lb runner beans
3/4lb onions
3/4lb sugar (ideally an even split of demerara and soft brown sugar)
3/4 tablespoon turmeric powder
3/4 tablespoon mustard powder
3/4 tablespoon cornflower
3/4 pint malt vinegar
Optional – 1 teaspoon curry or ginger powder

Chop up the beans – a mix of young and old will make for a good texture – and boil until tender.

Finely chop the onions (hold back the tears) and boil in most of the vinegar until soft.

Mix the remaining ingredients with the left over vinegar, drain the beans and combine the lot into one pan. Boil this up for about 15 minutes.

Put the chutney into clean, sterilised jars – but remember, don’t put hot chutney into cold glass (or visa versa) – and leave for a minimum of one month before eating.

Ingredients

Makes: 2 kg chutney, approximately

• 1kg runner beans, chopped into thirds
• 4 shallots, halved
• 1 clove garlic, finely chopped
• 1 teaspoon grated fresh root ginger
• 675g dark brown soft sugar

• 1 tablespoon ground turmeric
• 1 tablespoon Dijon mustard
• 1 1/2 tablespoons cornflour
• 850ml malt vinegar, divided
• 1
  

  Method
  Prep:15min › Cook:40min › Extra time:4hr cooling › Ready in:4hr55min

  1. Bring a large pot of of salted water to the boil. Add the beans and shallots. Bring back to the boil and cook for 5-10 minutes or until the beans are tender.
  2. Drain and transfer to a food processor. Pulse the mixture until coarsely chopped, then transfer back to the pot.
  3. Add garlic, ginger, sugar and 700ml vinegar. Boil for 15 minutes.
  4. In a small bowl, mix together remaining vinegar, turmeric, mustard, cornflour and chilli powder. Pour into the pot and stir. Boil for 15 minutes more.
  5. Allow to cool before storing in preserving jars.

  pinch chilli powder

STEP 1

Trim the ends of the beans and gently pull away any stringy bits on the sides. Cut diagonally into ½cm pieces. Bring a large pan of water to the boil and cook the beans for around 3 mins to soften slightly. Drain and plunge into a bowl of iced water, leave to cool for 5 mins, then drain and set aside. 

STEP 2
Put the pan back on the hob and cook the onions in 350ml of the vinegar over a medium-low heat for 15 mins to soften, stirring occasionally. Add the sugar and 250ml of the remaining vinegar and cook for 2 mins more.

STEP 3
Combine the turmeric, mustard seeds and powder and nigella seeds with the cornflour, a good pinch of salt and the remaining 100ml vinegar. Mix well, then tip into the onion mixture and stir to combine. Cook for 3 mins to thicken, then add the beans. Bring to the boil, then turn the heat down and simmer for 30 mins, stirring regularly until the beans are tender but have a slight bite and the chutney has thickened slightly. Remove from the heat and decant into sterilised jars. Will keep sealed in a cool, dry place for up to three months. Once open, keep in the fridge for up to two weeks. 

Hello

Use up a summer glut or a bag of frozen runner beans in a wide range of pasta recipes, salads and side dishes, as well as aromatic curries. For more runner bean inspiration, check out our green bean salad recipes, green salad recipes and Easter side recipes.

Ingredients for Runner Bean Chutney:
2 lbs runner beans
4 or 5 onions
1 ½ lbs demerara sugar
1 ½ tablespoons turmeric powder
1 ½ tablespoons english mustard powder
1 ½ tablespoons cornflour
1 ½ pints malt vinegar
Method for Runner Bean Chutney:
Peal onions and cut small.
Slice beans and boil together with onions in salted water until both are tender.
Strain and drain well then cut up small or put through mincer.
Add sugar and 1 ¼ pints vinegar and boil for 15 minutes.
Mix turmeric, mustard and cornflour with the remaining vinegar add to the bean & onions
Boil for another 15 minutes.
Allow to cool and put into sterilised jars. you can also see whole process at BenefitsCal.org

Works like a charm!

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