‘Everything runner bean’ sounded like a good place to start while searching for a chutney recipe to make a dent in my runner bean mountain. Surprisingly this chutney didn’t involve as much boiling and simmering as some softer fruit or vegetable chutney’s I’ve made and thankfully the preparation time was super speedy because I’d grown stringless Polestar runner beans. I’ve never added cornflour during chutney making before and I can’t say I noticed any thickening benefit inspite of doubling the quantity recommended (time will tell if it’s benefit lies in the maturing of the chutney after bottling). When the liquid remains quite thin in my chutneys I always keep the leftover juice which explains the vinegar bottle in the background.
There are a number of interesting runner bean recipes at “Everything runner bean’ and this chutney is a variation of ‘My mum’s recipe‘ (link removed 2018 as this website is no longer on-line). I doubled the spices and didn’t notice the phased adding of the vinegar, sugar and spices so bunged everything except the cornflour in the pot together right from the start!
making runner bean chutney
- 2 lb of runner beans, chopped or sliced
- 1 lb of chopped onions
- 1½ pint of vinegar
- 1½ lb of demerara sugar
- 1.5 tbsp of cornflour (but could be left out?)
- 1 tbsp of turmeric
- 1 tbsp of dried mustard
Cook the onions and beans in salted water until soft and then strain. Return to the pan, add the vinegar and bring to the boil.
Add the dried spices and sugar and boil at a medium heat for about 20 minutes. Add the cornflour (mixed into a paste with a splash of water first) and reduce the heat. Simmer until it reaches a thickness you’re happy with or as long as it takes to get your jars ready and tidy up the kitchen.
Pour into warm sterilised jars and cap (the original recipe says not to add lids until the chutney has cooled but I always lid immediately – I’d be interested to know how you do it and what the wisdom is behind either method)