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Runner Bean Chutney


Make the most of your glut of runner beans by bottling this delicious chutney

  • 2 lb. (900g) runner beans. sliced
  • 2 lb. (900g) demerera sugar
  • one and a half pints vinegar
  • 1.5lbs. (675g) onions, peeled and chopped
  • one and a half tbsps. cornflour
  • half a tsp. salt
  • 1 tsp. turmeric
  • 1 tsp. dry mustard

    Cooking Instructions:
    1. Cook the beans in salted water till just soft
    2. Cook the onions in half a pint of vinegar until just soft
    3. Place the beans, onions and sugar in a pan together with the remaining vinegar and boil for 15 minutes
    4. Mix the mustard, turmeric, salt and cornflour with a small amount of cold water and add to the pan
    5. Bring to the boil and cook for a further 15 minutes
    6. Allow to cool before bottling

    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000