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Runner bean chutney

Here’s an idea for surplus runner beans, haven’t tried it yet but has been recommended.

2lb Beans (After destringing !!)
1 1/2 lbs onions (chopped up)
2 tablespoons of cornflour
1 1/2 pints of vinegar
1 1/2 tablespoons of turmeric
2lb Demerara Sugar
1 teaspoon dry mustard.
Method – Cook the beans. Boil onions in 1/2pt vinegar until tender. Add the rest of the
vinegar and beans.  Boil for fifteen minutes more and then add the rest of the ingredients and boil for further ten minutes.  Cool pot up and seal.


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3 thoughts on “Runner bean chutney”

  1. bodonnell says:

    This is a recipe by Mark Hix for Spicy Green Bean Chutney, it might be what you’re looking for.


    2 medium onions, peeled and finely chopped
    2 cloves of garlic, peeled and crushed
    Black seeds from 15 cardamom pods
    1 tsp ground cumin
    1tsp fenugreek seeds
    ½ tsp chili flakes
    120ml vegetable oil
    2tbsp granulated sugar
    100ml white wine vinegar
    Salt and freshly ground black pepper
    750g runner beans, trimmed and cut into chunks

    Gently cook the onion, garlic and spices in the vegetable oil for 3-4 minutes without colouring until soft. Add the sugar and vinegar, season and simmer for a couple of minutes. Add the beans, cover with water, bring to the boil and simmer gently for 30 minutes.

    Remove from the pan, leave to cool and store in sterilized Kilner jars in a cool place for up to a couple of months. If you want to keep the chutney longer, the jars should be vacuum sealed.

  2. sandrahooper says:

    Does anyone know of a Curried Bean Chutney, heard about it the other day

  3. Gardening Diva says:

    You have to love Delias recipes don’t you? They are always fullprood they always work. However I hope you don’t mind but I think her full instructions might work a bit better – so thought I would post them here.

    1. Place the chopped onions into a big saucepan or preserving pan with 10 fl oz (275 ml) of the vinegar. Bring them up to simmering point and let them simmer gently for about 20 minutes or until the onions are soft.
    2. Slice the beans and then cook in boiling salted water for 5 minutes, then strain them in a colander and add to the onions.
    3. In a small dish, mix the cornflour, mustard and turmeric with a little of the remaining vinegar til you have a smooth paste and add this to the onions and beans.
    4. Pour in the rest of the vinegar and simmer everything for 10 minutes. Then add all the sugar and stir til they dissolve. Continue to simmer for a further 15 minutes.
    5. Spoon the pickle into warmed, sterilised jars, and seal and label when cold.

    Keep for at least a month before eating.

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