This runner bean chutney is perfect when you have a glut of runner beans leftover from your allotment. This chutney recipe is easy to prepare and makes a perfect Christmas present.
Made with humble ingredients, you’ll love this runner bean chutney’s consistency and it can be served in numerous ways.
For instance, the addition of traditional Indian spices like turmeric means it will pair well with a beef kofta curry and basmati rice.
Not having a homemade chutney in the fridge is like depriving yourself of an excellent meal. Sometimes, your dinner might need just a little punch of extra flavour.
This chutney is your answer, so it is always a good idea to have a spare jar in the fridge. That being said, if you serve this runner bean chutney as a side dish or as a spread, you’ll love it!
How to make chutney?
Runner bean chutney recipe
When was the last time you enjoyed a homemade chutney? If you had to think about the response for more than five seconds, then it’s time that you make one soon.
If you have never attempted making chutney from scratch, then this runner bean chutney recipe is perfect! You will find out that making chutney is actually easier than making homemade berry jam.
It doesn’t involve as much preparation. In addition, the runner beans won’t make such a mess in the kitchen as compared to the forest fruit.
On the whole, I always say that preserving fruit and vegetables is an art. Not only is it sustainable, it can also be potentially healthy, depending on how much sugar you use.
When you make homemade jams, chutneys, jellies, pickles, etc., you don’t need to worry about any preservatives, additives, chemicals, sweeteners or any other nonsense which could pose as a health risk.
where to buy Runner bean chutney
Runner bean chutney is not something you come across every day. Especially, if you are looking for it in the run-0f-the-mill supermarket.
Most of the times, you will be able to locate the popular sorts like mango chutney, pear chutney, peach chutney, tamarind chutney or, if you’re really lucky, beetroot chutney.
These types of chutneys are aimed at the ‘mass market’. However, runner bean chutney is quite special. Your best bet is to look for it at a local farmer’s market or delicatessen.
However, nothing beats a homemade chutney. Especially, when you’re the one who made it with a loving touch.
What are runner beans?
A runner bean is a type of bean which has green knife-shaped pods. You might also know runner beans as scarlet runner beans or multiflora beans.
Sometimes, people also mistakenly refer to runner beans as butter beans or lima beans, which is incorrect. These two types of beans are a completely different variety of beans.
Butter beans are large beans with a white colour. I’ve used them to make these amazing butter bean recipes:
- Butter bean mash
- Sausage soup with butter beans
- Butter bean with avocado and pesto and pumpkin seeds
- Baked kabocha squash and butter bean soup
- Pork, sausage, leek, carrot and butter bean casserole
- Butter bean, bacon and thyme soup
- Warm butterbean, red pepper, green bean and mushroom salad
In either case, runner beans are equally delicious and versatile just as butter beans. In comparison to butter beans, this species of beans originated in Central America. Today, runner beans are also cultivated in the UK.
Did you know that when they grow, they bloom with stunning red flowers? Oftentimes, people see this as a bonus for growing runner beans in their own garden.
Also, it is rumoured that that the red flowers attract hummingbirds. Knowing these facts, I wouldn’t mind growing runner beans in my garden.
Slow cooker runner bean chutney
Runner beans are like any type of beans. They should be cooked thoroughly before you consume them. Otherwise, you might end of with a chewy mouthful which is rather unpleasant.
As you know, cooking beans sometimes takes a long time. Therefore, you should consider saving your time by using a slow cooker.
The slow cooker will not only cook your runner beans through properly, you don’t have to stand around and wait for the chutney to cook!
Curried runner bean chutney
As mentioned before, you can easily jazz up this runner bean chutney recipe. All you need are a couple of Indian spices.
Just add a pinch of each of these and see which flavour you prefer the most. Most of all, you can make each jar of this runner bean chutney different by altering the spice proportions.
Don’t be shy to experiment. Just take a look at these spices below:
- Turmeric or these turmeric substitutes – don’t add too much as this runner bean recipe already calls for turmeric
- Asafoetida or these asafoetida substitutes
- Chilli powder – or hot paprika if you wish for a milder substitute
- Ground cumin powder
- Garam masala spice mix
- Curry powder – I also enjoy adding a pinch of madras curry powder because it is spicy
If you are looking for more inspiring Indian chutney recipes, check out these chutneys below:
- Coconut chutney otherwise known as nariyal ki chutney
- Coriander chutney also known as dhania ki chutney
You can serve your Indian dishes with a variety of chutneys. This way, your dinner guests will get to select their favourite one.
Have you ever cooked with runner beans? Have you ever tried a runner bean chutney before? Let me know in the comments section below.
Print
Runner Bean Chutney
- Total Time: 1 hour 30 minutes
- Yield: 3 x 500ml jars 1x
Description
Homemade runner bean chutney makes an excellent Xmas present. Learn about runner beans and how to make a runner bean chutney recipe from scratch.
Ingredients
- 3 medium onions, peeled and finely diced
- 200ml (7fl oz) malt vinegar
- 1kg (2.2lbs) runner beans, washed, trimmed and sliced thinly diagonally
- 15ml (1 tbsp) English mustard powder
- 15ml (1 tbsp) ground turmeric
- 20g (⅔ oz) cornflour
- 200ml (7fl oz) white wine vinegar
- 250g granulated sugar
- 22.5ml (1½ tbsp) wholegrain mustard
- 7.5ml (1½ tsp) flaked sea salt
Instructions
- Place the onions into a large, heavy-based saucepan and pour over the malt vinegar.
- Bring the contents to a gentle simmer and cook for 15 minutes until the onions have softened, stirring occasionally.
- Plunge the beans into a large pan of boiling water. Let it reach a simmering point and continue to cook for another 3 minutes. Drain the beans in a colander then run it under cold water. Drain again.
- Stir in the sugar and remaining white wine vinegar into the onions, then bring it to a boil and cook for 2 minutes.
- Add the beans to the onions and simmer gently for 10 minutes, stirring occasionally.
- Mix the mustard powder, turmeric, cornflour and 45ml (3 tbsp) of the white wine vinegar until smooth.
- Pour the slurry in with the onions and beans, stirring vigorously to avoid any lumps forming.
- Stir in the the wholegrain mustard and salt.
- Gently simmer the chutney for 20 minutes, stirring regularly so that nothing sticks to the bottom of the pan.
- Transfer the chutney into sterilised jars.
- Once cooled, store in a cool dark place for at least a month.
Notes
The chutney fills roughly 1.5 litre jars.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Chutney
- Method: Boil
- Cuisine: English
Keywords: runner bean chutney, runner bean recipe, chutney recipe, vegan chutney recipe
Sally
I love a good chutney and this is the best time to make things like this!
★★★★★
Michelle Minnaar
Thanks, Sally. The best thing of all is that the chutney can be enjoyed year round!
Cheryl Hewitt
How long can you keep once opened thankyou
★★★★★
Michelle Minnaar
Guidelines state 2 months but use your own judgement. Chutney contains vinegar, which is a preservative. If it starts to look or smell funky, get rid of it.
Breda
Hi, I really want to make your recipe. I live in Canada and my scarlet runner beans are still on their vines and plumping up. My question is am I too late to use these pids with beans well on way to development?
Also I use water bath canning style. Would 10 mins. suffice?
I hope you reply 🙏🏻🙏🏻🙏🏻
Thanks a million
Michelle Minnaar
Hi Breda, I don’t see why scarlet runner beans won’t work in this recipe. How much have they plumped up? If the pods aren’t dried out and don’t look tough, then you can attempt this recipe. Depending on the pods, they might need a bit longer cooking to soften up.
As for water bath canning… I am afraid my knowledge is zilch. Maybe one day I’ll learn. I don’t think the product is available in the UK!
Callie
I have made this twice now and it is amazing. A massive hit with family and friends and a brilliant way to use up the 100s of runner beans in the garden.
★★★★★
Michelle Minnaar
Thanks so much for letting me know, Callie! It makes a pretty good Christmas gift too, so get preserving! 😉
Debbie
I’m going to have a go at this as it sounds devine. Do you think it would work with green beans?
Michelle Minnaar
I don’t see why not, Debbie!
Joan
21August 2020
Made the chutney yesterday, it smells & tastes delicious.
Can’t wait until it’s ready!
You must try it & many thanks for the recipe!
Joan
Michelle Minnaar
Thanks for letting me know, Joan. I’m so pleased you’re a fan! We have a few more chutneys in the pipeline, so stay tuned!
janine yeo
The recipe for runner bean chunky sounds good but how do you make it in a slow cooker please?
Michelle Minnaar
If you want the best results, the ideal way is to follow the recipe above. If you cook it in a slow cooker you risk it ending up stringy and mushy….
Laura
Is the runnerbean weight pre or post trimming?
Michelle Minnaar
Post trimming. Happy cooking, Laura! 🙂
Nelly
There’s not much liquor left for storing in jars is that correct? Usually when I make a chutney there is more left than this. I’ve followed the instructions to the letter. I’m sure it will taste good. I’ve also added 10ml of curry powder.
Kay
This is really nice! One of my jars didn’t seal, so I just refrigerated it, and I’m eating it after two days and I’m not proud of how much I’ve had with cheese and crackers 😂. Can’t wait to try a proper jar once it’s sat a while.
Michelle Minnaar
So please you’re enjoying your chutney! Don’t worry, I’ve committed this sin, as well as a few others (!), as well!
Christine
Hi. Do you think it might work with frozen green beans? Thanks.
Michelle Minnaar
Hi Christine, I don’t see why not! 🙂
Lesley
Hi I used frozen beans and it worked brilliantly
Rebecca
Highly recommend this recipe. I had a load to use and left them too late to pick so they were a bit stringy and tough. I gave this a go and didn’t hold out much hope as the beans were still tough and stringy after cooking. I potted up anyway and 6 weeks later they’ve matured and softened and I can’t get enough! Really delicious recipe.
★★★★★