Runner bean chutney
- August 2013
- Makes 3-4 jars
- 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.
- 14kcals (per tbsp)
- 0.2g (0g saturated)
- 2.7g (2.2g sugar)
- 0.1g salt
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
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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