Runner Bean Chutney submitted by Gina
An old favourite recipe of my mother-in-law.
A good way to help to keep up with the runner bean glut!
Ingredients for Runner Bean Chutney:
- 2 lbs runner beans
- 4 or 5 onions
- 1 ½ lbs demerara sugar
- 1 ½ tablespoons turmeric powder
- 1 ½ tablespoons english mustard powder
- 1 ½ tablespoons cornflour
- 1 ½ pints malt vinegar
Method for Runner Bean Chutney:
- Peal onions and cut small.
- Slice beans and boil together with onions in salted water until both are tender.
- Strain and drain well then cut up small or put through mincer.
- Add sugar and 1 ¼ pints vinegar and boil for 15 minutes.
- Mix turmeric, mustard and cornflour with the remaining vinegar add to the bean & onions
- Boil for another 15 minutes.
- Allow to cool and put into sterilised jars.
Serve with cold meats or cheese. For the best flavour, allow to mature for at least 6 to 8 weeks before use.
Like most chutneys, kept in properly sterilized and sealed jars this will keep for at least a year in a cool dark place. Once opened, keep in the fridge and try to use within 4 weeks.
General Chutney Making Information
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I’ve just made this for the first time and now its cool had a quick taste. I can taste vinegar is this normal also it looks more like soup texture than chutney. Is there anything I can do to resolve this?
I made a batch of this yesterday and added some mango chutney – for a kick. Unfortunately the result is a very strong brown, sweet, thick like, saucey, chutney. Can I dilute it some way, maybe by adding more runner beans or other veg? Help? I do not want to throw it all away.
Does any one know if this recipe works with french beans as well as runners – have been picking french beans all summer and they are still cropping! – I would love to find a different recipe to use them in as my husband is getting tired of the question “which beans would you like tonight – french or runners?”
Due to open first jar in a weeks time. Couldn’t wait. It was fantastic. Has a nice but not too hot tangy taste. First jar is almost gone, will be struggling to make the rest of the jars last till Christmas. Liked the short time it took to make it.
I found this recipe 2 years ago and made the chutney; I was just checking it out again to refresh my memory.
Thank you for posting it. It is the most delicious chutney I have ever tasted.
Have made this green bean chutney for a number of years and never been disappointed, do tend to make loads so can give some as gifts.
Have made this recipe also with french beans and just as good as using runner beans.
I had a glut of runner beans, tried your chutney recipe. Now I am making more ready for next years picnics.
Made this chutney for the first time today. Very easy recipe to follow and quite quick to make, We have a huge glut of runners this year so I will definitely be making more. We had a quick taste before putting in jars, it was lovely, just the right amount of sweetness but with a lovely tangy bite too. Many thanks to the person who came up with it.
Made a batch today, found the finished product a little too sweet and runny. I’d covered the pan during the first boiling, bearing in mind the veg will contain a fair bit of water, this may have been a mistake.
Followed the tip above by adding extra cornflour and reboiling, and adding a couple of tablespoons of vinegar. Result was fine.
Will make another batch, reducing sugar and adding slightly more cornflour for personal taste.
How many jars did you fill or need for this recipe??
It really depends on the size of the jars! I’d sterilise 4 or 5 lb jars.
The best runner bean chutney I have ever made
Delicious
Made a batch of this chutney this morning. Has turned out really well and made 7 jars for our Church Fete on Saturday. Did add some mustard seeds to the chutney and had to thicken it a bit more at the end. Has a beautiful flavour to it and shall use this recipe again.
Made this for the first time in a couple of years. Love this chutney, my gran always made it when I was a child. This recipe is the same as the one she handed down.
This chutney is gorgeous and easy to make. I think it goes with hot or cold food and it lasts very well.
Very good recipe very tasty.
Smashing chutney easy and inexpensive to make, but, you do have to leave it till at least Christmas or later! Making mine early August and will be perfect for Christmas or better New year