Autumn Recipe: Runnerbean Chutney

It’s been a great year for fruit and veg, and it seems every other person you speak to is overrun with runnerbeans!  We thought for a change therefore, we’d go a little off-topic and share with you a recipe for Runnerbean Chutney.  It’s delicious with cheese or cold meat, and you can use French beans instead if you prefer.

Ingredients

• 2 lbs beans, chopped
• 1 1/2 lbs onion, chopped
• 2 heaped tbsp cornflour*
• 1 tbsp tumeric powder*
• 1 heaped tbsp dried mustard*
• 1 lb demerara sugar
• 1 lb soft dark sugar
• 1 1/2 pint vinegar

Method

Cook beans well in salted water

Cook onion in 1/2 pint vinegar

Mix dry ingredients marked with * above to a paste with a little vinegar

Strain beans and put in a pan with the remaining vinegar.  Cook for 10 minutes

Add sugar, paste and onion.

Boil for 15 minutes – the chutney should thicken.  If not, mix a little more cornflour with vinegar and stir in.

Bottle and cover.  Makes approx. 8-9 small (Heinz Sandwich Spread size!) jars

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Enjoy!

Image credits:

Paul Stainthorp;