Home > Chutney recipes > Runner bean and coconut chutney

Runner bean and coconut chutney

Name: Runner bean and coconut chutney
Yield: 4 x 500ml jars
Cuisine: Indian recipes
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

Easy
September 2007

Easy
September 2007

Test kitchen approved

4 x 500ml jars
Takes about 40 minutes to make

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.

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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

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.