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    You are here: Home / Special Diets / Vegan / Runner Bean Chutney

    Runner Bean Chutney

    17 September 2019 - By Michelle Minnaar
    This post may contain affiliate links.

    Facebook187TweetPin282Yummly14Shares483
    Jump to Recipe

    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.

    Two jars of yellow runner bean chutney

    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!

    CHUTNEY EQUIPMENT YOU NEED

    Check out the ultimate list to chutney making equipment. You actually don’t need that much and most of the items are quite affordable!

    Making your own preserves is a great and satisfying hobby. Giving the gift the lovely food to your friends and family are especially rewarding!

    SHOW ME

    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.

    Ingredients to make runner bean chutney

    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!

    Beans simmering in a stock pot

    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.

    Three crostinis on a plate with runner bean chutney on top

    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
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    Runner Bean Chutney


    ★★★★★

    5 from 5 reviews

    • Author: Michelle Minnaar
    • Total Time: 1 hour 45 minutes
    • Yield: 3 x 500ml jars 1x
    Print Recipe
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    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

    Scale
    • 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

    1. Place the onions into a large, heavy-based saucepan and pour over the malt vinegar.
    2. Bring the contents to a gentle simmer and cook for 15 minutes until the onions have softened, stirring occasionally.
    3. 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.
    4. Stir in the sugar and remaining white wine vinegar into the onions, then bring it to a boil and cook for 2 minutes.
    5. Add the beans to the onions and simmer gently for 10 minutes, stirring occasionally.
    6. Mix the mustard powder, turmeric, cornflour and 45ml (3 tbsp) of the white wine vinegar until smooth.
    7. Pour the slurry in with the onions and beans, stirring vigorously to avoid any lumps forming.
    8. Stir in the the wholegrain mustard and salt.
    9. Gently simmer the chutney for 20 minutes, stirring regularly so that nothing sticks to the bottom of the pan.
    10. Transfer the chutney into sterilised jars.
    11. Once cooled, store in a cool dark place for at least a month.

    Notes

    The chutney fills roughly 1.5 litre jars.

    • Prep Time: 45 minutes
    • Cook Time: 1 hour
    • Category: Chutney
    • Method: Boil
    • Cuisine: English

    Keywords: runner bean chutney, runner bean recipe, chutney recipe, vegan chutney recipe

    Did you make this recipe?

    Tag @greedygourmet on Instagram and hashtag it #greedygourmet

    Plate of canapes with runner bean chutney

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    Reader Interactions

    Comments

    1. Sally

      April 27, 2020 at 8:12 pm

      I love a good chutney and this is the best time to make things like this!

      ★★★★★

      Reply
      • Michelle Minnaar

        August 11, 2020 at 10:41 am

        Thanks, Sally. The best thing of all is that the chutney can be enjoyed year round!

        Reply
    2. Cheryl Hewitt

      August 02, 2020 at 6:59 pm

      How long can you keep once opened thankyou

      ★★★★★

      Reply
      • Michelle Minnaar

        August 24, 2020 at 10:00 am

        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.

        Reply
      • Breda

        September 23, 2021 at 6:48 am

        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

        Reply
        • Michelle Minnaar

          September 23, 2021 at 8:24 am

          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!

          Reply
    3. Callie

      August 08, 2020 at 4:55 pm

      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.

      ★★★★★

      Reply
      • Michelle Minnaar

        August 11, 2020 at 10:41 am

        Thanks so much for letting me know, Callie! It makes a pretty good Christmas gift too, so get preserving! 😉

        Reply
    4. Debbie

      August 09, 2020 at 5:11 pm

      I’m going to have a go at this as it sounds devine. Do you think it would work with green beans?

      Reply
      • Michelle Minnaar

        August 11, 2020 at 10:42 am

        I don’t see why not, Debbie!

        Reply
    5. Joan

      August 21, 2020 at 8:51 am

      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

      Reply
      • Michelle Minnaar

        August 24, 2020 at 9:56 am

        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!

        Reply
    6. janine yeo

      August 23, 2020 at 11:08 am

      The recipe for runner bean chunky sounds good but how do you make it in a slow cooker please?

      Reply
      • Michelle Minnaar

        August 24, 2020 at 9:57 am

        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….

        Reply
    7. Laura

      August 23, 2020 at 9:15 pm

      Is the runnerbean weight pre or post trimming?

      Reply
      • Michelle Minnaar

        August 24, 2020 at 9:58 am

        Post trimming. Happy cooking, Laura! 🙂

        Reply
        • Nelly

          September 08, 2021 at 4:01 pm

          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.

          Reply
    8. Kay

      September 02, 2021 at 9:26 pm

      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.

      Reply
      • Michelle Minnaar

        September 03, 2021 at 4:13 pm

        So please you’re enjoying your chutney! Don’t worry, I’ve committed this sin, as well as a few others (!), as well!

        Reply
    9. Christine

      September 19, 2021 at 6:03 am

      Hi. Do you think it might work with frozen green beans? Thanks.

      Reply
      • Michelle Minnaar

        September 23, 2021 at 10:48 am

        Hi Christine, I don’t see why not! 🙂

        Reply
      • Lesley

        October 08, 2021 at 9:27 am

        Hi I used frozen beans and it worked brilliantly

        Reply
    10. Rebecca

      October 25, 2021 at 12:38 pm

      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.

      ★★★★★

      Reply
    11. Eileen

      August 14, 2022 at 4:40 pm

      I wasn’t even sure if I’d like chutney let alone runner bean chutney all because I don’t eat relishes and don’t like mustard.
      But I made this last year and discovered it is delicious! I’ve made it again and my only thought was that there’s a lot more prep time. It took me about an hour just to cut and shape the runner beans, some very large. Make sure you cut them smaller, as a batch I made last year some were not cooked enough.

      ★★★★★

      Reply
      • Michelle Minnaar

        September 14, 2022 at 9:41 am

        Thanks for the wonderful feedback, Eileen! I’ve added another 15 minutes to the prep time to reflect effort spent. 🙂

        Reply
    12. Karin

      September 11, 2022 at 9:28 pm

      Wondering how well this would freeze as opposed to canning?

      Reply
      • Michelle Minnaar

        September 12, 2022 at 9:40 am

        Hi, Karin. To be honest, I have no idea because I’ve never attempted to freeze this chutney. If you do so, please do let me know how it went!

        Reply

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