Runner beans, onions, vinegar, spices and sugar combine in this fantastic chutney recipe that's the perfect way to use up a glut of summer beans.
- 1.2kg runner beans, trimmed and chopped
- 3 large onions, peeled and finely chopped
- 1 litre malt vinegar
- 450g caster sugar
- 4 tbsp. plain flour
- 1 tbsp. salt
- 1/2 tsp. black pepper
- 1/2 tbsp. each curry powder, mustard powder and turmeric
Combine curry powder, mustard powder and turmeric with 2 tbsp. vinegar. Mix well to combine.
Put the rest of the vinegar, sugar, salt and pepper in a large saucepan. Boil until the sugar dissolves, then add the onions and runner beans and boil until tender, around 20-30 minutes.
Add the flour and the spiced vinegar and bring to the boil. Cook until thickened and chunky then spoon into sterilised jars.