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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

Published: 31 Aug 07
Updated: 4 Mar 25

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.

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

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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.