Sauces, conserves & preserves
Runner bean chutney
This recipe was sent in by a box customer, name unknown, and has been very popular down here. It's a great way of using up a surfeit of runner beans. It makes about 4kg and goes well with terrines, pâtés, cold meat and cheese.
Ingredients
- 1.6kg runner beans, trimmed
- 1.2kg onions, finely chopped
- 1litre malt vinegar
- 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
- 400g light soft brown sugar
- 800g demerara sugar
Method
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Step 1
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.
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Step 2
Put the onions in a large, heavy-based pan with half the vinegar and simmer for 20 minutes, then add the beans.
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Step 3
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.
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Step 4
Add the rest of the vinegar and cook gently for 10 minutes. Add both the sugars and stir until dissolved.
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Step 5
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.
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Step 6
Transfer to warm sterilised jars, seal and allow to mature for 6-8 weeks.
