Runner bean and coconut chutney

Runner bean and coconut chutney
  • Serves icon 4 x 500ml jars
  • Time icon 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.


  • 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


  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.


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