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
Units
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 (2/3 oz) cornflour
- 200ml (7fl oz) white wine vinegar
- 250g granulated sugar
- 22.5ml (1 1/2 tbsp) wholegrain mustard
- 7.5ml (1 1/2 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: 45 minutes
- Cook Time: 1 hour
- Category: Chutney
- Method: Boil
- Cuisine: English