Runner Bean Chutney

Not runner beans again! Yes they can become a bit of a chore especially if you have a lot of them. So what to do with all the surplus?

Making runner bean chutney may be new to you, as it was me. I can assure you however that it is incredibly delicious and I’m currently in the process of making my second batch this season.

I’ve found this recipe borrowed from Riverford’s website recipe pages to be one of the better ones.

Ingredients:

• 1.6kg runner beans, trimmed
• 1.2 kg onions, finely chopped
• 1 litre malt vinegar
• 400g light soft brown sugar
• 800g demerara sugar
• 6 tbsp. cornflour
• 2 tbsp. mustard powder
• 2 tbsp. ground turmeric
• 2 tbsp. mustard seeds
• 2 tbsp. sesame seeds, lightly toasted in a dry frying pan

Method:

• Blanch the runner beans in plenty of boiling salted water for 2 minutes, then drain well. Refresh in cold water and drain again. Chop them finely and set aside.
• Put the onions in a large, heavy-based pan with half the vinegar and simmer for 20 minutes, then add the beans.
• Mix the cornflour, mustard powder, turmeric, mustard seeds and sesame seeds with a little of the remaining vinegar and then stir them into the onion and bean mix.
• Add the rest of the vinegar and cook gently for 10 minutes. Add both the sugars and stir until dissolved.
• Bring back to the boil, stirring constantly, then reduce the heat and simmer gently for about 1 hour until slightly thickened, stirring frequently to prevent sticking.
• Transfer to warm sterilised jars, seal and allow to mature for 6–8 weeks.

So if you haven’t tried it before, get the ingredients, give up a couple of hours to spend in the kitchen and get cooking; you won’t be disappointed!

Submitted by Jim, Plot 13