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Runner bean chutney

Runner bean chutney in a saucepan

Runner bean chutney

Name: Runner bean chutney
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Makes about 2.5kg
Ingredients: 1.2kg runner beans; 3 large white onions chopped; 700ml white wine vinegar; 400g light brown soft sugar; 1 tbsp ground turmeric; 1 ½ tbsp mustard seeds; ½ tbsp English mustard powder; 1 tbsp nigella seeds; 65g cornflour

Samuel Goldsmith

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Makes about 2.5kg

Easy

Prep: 30 mins

Cook: 40 mins

A star rating of 4.6 out of 5.5 ratingsRate

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Preserve allotment staple runner beans to enjoy later in the year in this zingy chutney. It will keep sealed in a cool, dry place for up to three months

Gluten-free

Low fat

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1.2kg runner beans
3 large white onions

chopped
700ml white wine vinegar
400g light brown soft sugar
1 tbsp ground turmeric
1 ½ tbsp mustard seeds
½ tbsp English mustard powder
1 tbsp nigella seeds
65g cornflour

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Nutrition: Per tbsp

kcal21
fat1g
saturates0g
carbs4g
sugars3g
fibre0.3g
protein1g
salt0.01g

Method

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.

Recipe from Good Food magazine, July 2022

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A star rating of 4.6 out of 5.5 ratings

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