Runner bean chutney

Runner bean chutney
  • Serves icon Makes 3-4 jars
  • Time icon Takes 20 minutes to make, 33 minutes to cook

This chutney, made with onions and runner beans, is a perfect accompaniment for cheese or cold roast meats.

Nutrition: per serving

Calories
14kcals (per tbsp)
Fat
0.2g (0g saturated)
Protein
0.3g
Carbohydrates
2.7g (2.2g sugar)
Fibre
0.3g
Salt
0.1g salt
Calories
14kcals (per tbsp)
Fat
0.2g (0g saturated)
Protein
0.3g
Carbohydrates
2.7g (2.2g sugar)
Fibre
0.3g
Salt
0.1g salt

Ingredients

  • 750g (about 3 large) onions, chopped
  • 900ml cider vinegar
  • 1kg runner beans
  • 75g cornflour
  • 1 heaped tbsp English mustard powder
  • 1 tbsp ground turmeric
  • 300g golden caster sugar (we like Billington’s)
  • 2 tsp salt
  • 1 tbsp black mustard seeds
  • 1 tbsp sesame seeds

Method

  1. Put the chopped onions and half the vinegar into a large heavy-based saucepan and bring to a simmer. Cook for 15-20 minutes until tender.
  2. Meanwhile, top and tail the beans, run a vegetable peeler down each side, then cut them diagonally into 1cm slices. Drop the sliced runner beans into a large pan of well-salted boiling water and cook for 3 minutes or until just tender. Drain and refresh under cold water, then set aside.
  3. In a bowl, make a paste with the cornflour, mustard powder, turmeric and 5-6 tbsp of the remaining vinegar. Stir into the pan of simmering onions with the remaining vinegar, the sugar and salt. Simmer for 2-3 minutes, stirring, until thick. Add the beans to the pan and simmer for another 10 minutes, stirring regularly, until the beans are completely tender.
  4. Meanwhile, heat a frying pan over a medium-high heat, then add the mustard seeds and sesame seeds and toss until the sesame seeds are lightly golden. Tip onto a plate and set aside to cool completely.
  5. Stir the toasted seeds into the simmering chutney, then spoon into warm sterilised jars (for how to sterilise, see deliciousmagazine.co.uk/articles/how-to-make-jam). Cover the surface of the chutney with waxed discs, then seal with vinegar-proof lids.

delicious. tips

  1. Leave the chutney for a few days before serving as the flavours will improve. Store, sealed, for up to 3 months.

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