Ever thought about using runner beans in a chutney? Nope? Well try this super simple chutney recipe to use up your next glut of runner beans and you'll definitely be a convert. Serve with a cheeseboard and cold cuts of meat or use in sarnies.
- 1kg runner beans
- 2 small onions
- 1 tsp. each minced garlic and ginger
- 650g brown sugar
- 850ml malt vinegar
- 1 1/2 tbsp. corn flour
- 1 tbsp. each ground turmeric and mustard powder
- 1/2 tsp. mild chilli powder or chilli flakes
Peel the onions and finely dice. Trim the ends of the runner beans and then chop quite finely.
Place into boiling salted water and simmer for 2-3 minutes until tender. Drain and then put into a clean saucepan with the garlic, ginger, sugar and most of the vinegar.
Bring to the boil and then simmer for 15 minutes.
Mix the corn flour, turmeric, mustard powder and chilli powder with the rest of the vinegar until smooth, then pour back into the pot.
Simmer for another 15 minutes and then spoon into sterilised jars.