Fabulous Runner Bean Chutney Recipe
We are all familiar with tomato chutney whether it is made with green or red tomatoes, but what you might not be aware of is the huge range of other things that can be converted into tasty chutneys. In my recent attempts at making chutneys I heard that a wonderful chutney can be made using runner beans. This was quite a surprise as it was probably the last vegetable I would have thought to use as the main ingredient in a chutney. Looking into the idea further I read feedback from people who had both made and tried runner bean chutney and it seems that they all loved it (in fact in one case a person commented that this was "simply the best thing you could do with runner beans").
The end result will be slightly spicy if you follow this recipe (mainly due to the fact it contains English mustard powder) but I think the extra 'kick' this gives it makes it a more interesting chutney than many others (if you really dislike spicy food you can easily omit the mustard powder, although I would strongly advise you try to make it with the mustard powder included first as for most palettes it isn't too spicy ). I hope you will give this a try for yourselves, especially as any home-made chutney makes a lovely Christmas gift (or a gift for any occasion in fact). Enjoy this chutney served with cold meats, hot sausages, cheese and crackers (or anything else you feel it would taste good with).
1 wooden spoon
A stainless steel or heavy based saucepan (not aluminium)
A stainless steel jam funnel (optional, but less messy)
Approximately 8 x 450g or 1lb preserving jars
A pair of metal tongs
- 1.8 kg (4 lb) runner beans (or French beans)
- 8 medium sized onions
- 1.3 kg (3 lb) demerara sugar
- 3 tblspns cornflour
- 3 tblspns English mustard powder (such as Coleman's)
- 3 tblspns Turmeric powder
- 1.7 litres (3 UK pints) distilled malt vinegar
- Peel and chop the onions finely
- Wash and slice up the runner beans
- Boil the beans and the onions together until soft then remove from the heat, drain and cool
- Either chop up the beans finely or mince them if you prefer
- Place them in the large saucepan and add most of the vinegar and all of the sugar
- Boil for 15 minutes
- Add the cornflour, mustard powder and turmeric to the remaining vinegar and stir until smooth then add to the saucepan and stir in
- Boil this mixture for approximately another 20 minutes until the mixture thickens, (add more cornflour mixed with vinegar if necessary
- Meanwhile wash all your other utensils, jars etc
- Place the jars and the stainless steel jam funnel the correct way up on a baking tray and place in the oven on 140 degree Celsius for about 10-20 minutes to sterilise
- Place the lids, tongs and the ladle into a saucepan of boiling water to sterilise
- Remove jars from the oven and place the baking tray next to your saucepan of chutney
- Use the sterilised ladle to fill each jar through the jam funnel to within about 1.5 cm of the top, (being very careful not to touch the inner surfaces of either the jar or the funnel to avoid contamination)
- Use the sterilised tongs to remove the lids from the boiling water and place on top of each jar. Hold the jar in a cloth and tighten the lids
- Leave to cool overnight before labelling with the contents and the date the following day
I really hope you like this recipe as much as I do. Remember this should be left for about three months to mature before eating as it will taste too much of the vinegar if eaten sooner. Trust me, it is well worth the wait. Store it in a cool dark place such as a garage or cellar and it will keep for well over a year (in fact potentially years). We are still eating the chutneys I made back in 2010, and they are still perfect (and no doubt will be in the next six years or so if they last that long).
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