Runner bean and coconut chutney

  •
  • Effort icon Easy
  • September 2007
Runner bean and coconut chutney
  • Effort icon Easy
  • September 2007
  • 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.

Rate

Save

Save recipe icon Save recipe

Share

Save

Save recipe icon Save recipe Print

Rate

Share

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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine