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.
- 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
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
Image credit: Paul Stainthorp