For the keen gardeners among us, chutney is an ideal way to use up excess home-grown fruit and veg, preserving it well into winter. Runner bean and coconut chutney is delicious, quick and easy.
Ingredients
- 1kg sliced runner beans
- 450g chopped onions
- 300ml white wine vinegar
- 2 chopped green chillies
- 2 chopped garlic cloves
- 300g light muscovado sugar
- 300ml cider vinegar
- 1½ tbsp cornflour
- 1 tsp turmeric
- 1 tsp mustard powder
- 125g grated coconut
Method
- 1. Boil runner beans for 5 minutes. Drain.
- 2. Cook onions with white wine vinegar for 5 minutes, add the beans, green chillies, garlic cloves and sugar. Add cider vinegar and simmer.
- 3. Mix cornflour with turmeric, mustard powder and 1 tsp water. Add to the pan with cider vinegar and coconut. Cook for 15 minutes.