Runner Bean Chutney Recipes

RUNNER BEAN CHUTNEY

Steps:

• Place the onions into a large, heavy-based saucepan and pour over the malt vinegar.
• Bring the contents to a gentle simmer and cook for 15 minutes until the onions have softened, stirring occasionally.
• Plunge the beans into a large pan of boiling water. Let it reach a simmering point and continue to cook for another 3 minutes. Drain the beans in a colander then run it under cold water. Drain again.
• Stir in the sugar and remaining white wine vinegar into the onions, then bring it to a boil and cook for 2 minutes.
• Add the beans to the onions and simmer gently for 10 minutes, stirring occasionally.
• Mix the mustard powder, turmeric, cornflour and 45ml (3 tbsp) of the white wine vinegar until smooth.
• Pour the slurry in with the onions and beans, stirring vigorously to avoid any lumps forming.
• Stir in the the wholegrain mustard and salt.
• Gently simmer the chutney for 20 minutes, stirring regularly so that nothing sticks to the bottom of the pan.
• Transfer the chutney into sterilised jars.
• Once cooled, store in a cool dark place for at least a month.

RUNNER BEAN CHUTNEY

Steps:

• Trim the ends of the beans and gently pull away any stringy bits on the sides. Cut diagonally into ½cm pieces. Bring a large pan of water to the boil and cook the beans for around 3 mins to soften slightly. Drain and plunge into a bowl of iced water, leave to cool for 5 mins, then drain and set aside.
• Put the pan back on the hob and cook the onions in 350ml of the vinegar over a medium-low heat for 15 mins to soften, stirring occasionally. Add the sugar and 250ml of the remaining vinegar and cook for 2 mins more.
• Combine the turmeric, mustard seeds and powder and nigella seeds with the cornflour, a good pinch of salt and the remaining 100ml vinegar. Mix well, then tip into the onion mixture and stir to combine. Cook for 3 mins to thicken, then add the beans. Bring to the boil, then turn the heat down and simmer for 30 mins, stirring regularly until the beans are tender but have a slight bite and the chutney has thickened slightly. Remove from the heat and decant into sterilised jars. Will keep sealed in a cool, dry place for up to three months. Once open, keep in the fridge for up to two weeks.