RUNNER BEAN CHUTNEY

 RUNNER BEAN CHUTNEY

 This is an excellent chutney, very easy to make and uses up that glut of runner beans.

 

 

 

Makes 4 x 500ml jars

Ingredients:

4 medium onion, peeled and chopped into small dice

250ml malt vinegar

1kg runner beans, sliced and trimmed

1 heaped tablespoon mustard powder

1 heaped tablespoon ground turmeric

25g cornflour

250ml white wine vinegar

250g sugar

2 heaped tablespoons wholegrain mustard

2 tsps flaked sea salt

Method:

Tip the onions into a large heavy based pan and pour over the malt vinegar.  Bring to a gentle simmer, cover loosely and cook for 15 minutes until softened, stirring once or twice.

While the onions are cooking you can prepare the beans. Into a large pan of boiling water add the prepared beans, return to the boil.  Cook for 3 minutes, then drain in a colander and refresh under cold water.  Drain.

Mix the mustard powder, turmeric, cornflour and 4 tablespoons of the white wine vinegar until smooth.

When the onions are ready, stir in the sugar and remaining white wine vinegar.  Bring to the boil and cook for 2 minutes.  Add the beans and simmer gently for 10 minutes, stirring occasionally.  Stir in the cornflour mixture until smooth once more and then pour slowly into the onions and beans, stirring vigorously to dispel any lumps, followed by the wholegrain mustard and salt.  

Gently simmer the vegetables, mustard and spices for 20 minutes, stirring regularly so that the chutney does not stick to the bottom of the pan and burn.  

Put the chutney into warm, sterilised jars and leave to cool.

Cover, seal and store in a cool dark place for at least a month.