Autumn Recipe: Runnerbean Chutney

Alison
News & Musings

It’s been a great year for fruit and veg, and it seems every other person you speak to is overrun with runnerbeans!  We thought for a change therefore, we’d go a little off-topic and share with you a recipe for Runnerbean Chutney.  It’s delicious with cheese or cold meat, and you can use French beans instead if you prefer.

Runnerbean Chutney
One we made earlier…!!

Ingredients

  • 2 lbs beans, chopped
  • 1 1/2 lbs onion, chopped
  • 2 heaped tbsp cornflour*
  • 1 tbsp tumeric powder*
  • 1 heaped tbsp dried mustard*
  • 1 lb demerara sugar
  • 1 lb soft dark sugar
  • 1 1/2 pint vinegar

Method

Cook beans well in salted water

Cook onion in 1/2 pint vinegar

Mix dry ingredients marked with * above to a paste with a little vinegar

Strain beans and put in a pan with the remaining vinegar.  Cook for 10 minutes

Add sugar, paste and onion.

Boil for 15 minutes – the chutney should thicken.  If not, mix a little more cornflour with vinegar and stir in.

Bottle and cover.  Makes approx. 8-9 small (Heinz Sandwich Spread size!) jars

Enjoy!

 

Image credit: Paul Stainthorp

Like what you see?

From planning a new border to a complete garden remodel, we pride ourselves on transforming ideas into beautiful reality, with minimum disruption. If you’re based in or around the Reading and Newbury area, we’d love to meet and discuss your project in detail – book your free no-obligation garden consultation today. We do get pretty booked up, particularly during the Spring, so plan ahead if possible!