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.
Check out more runner bean recipes.
Join Extradelicious to unlock Cook Mode
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
Join Extradelicious to unlock Cook Mode
Method
- Boil runner beans for 5 minutes. Drain.
- Cook onions with white wine vinegar for 5 minutes, add the beans, green chillies, garlic cloves and sugar. Add cider vinegar and simmer.
- Mix cornflour with turmeric, mustard powder and 1 tsp water. Add to the pan with cider vinegar and coconut. Cook for 15 minutes.
Leave a comment, question or tip