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Spicy runner bean chutney
- Anna Glover
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Makes 450ml (2 jars)
Easy
Prep: 15 mins
Cook: 35 mins
plus salting
A star rating of 5 out of 5.2 ratingsRate
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This fiery condiment makes the perfect accompaniment for punchy cheese toasties, a classic ploughman's, or in antipasti platters and sandwiches
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Try our recipe for spicy runner bean chutney, then try our tomato chutney, fig chutney, rhubarb and apple chutney and spiced pear chutney. Try more chutney recipes.
Spicy runner bean chutney recipe
Ingredients
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500g runner beans
any strings removed and cut into 1.5cm pieces on an angle
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1 tbsp sea salt flakes
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1 ½ tbsp cornflour
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300ml cider vinegar
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100g caster sugar
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2 tsp fennel or coriander seeds
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1 tsp black mustard seeds
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¼-½ tsp chilli flakes
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1 tsp turmeric
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1 tbsp English mustard powder
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Method
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step 1
Put the beans into a bowl, and add the salt. Scrunch together to coat all the veg in salt and leave for 3 hours. Rinse the green beans and pat dry.
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step 2
Whisk the cornflour with a splash of vinegar and stir to dissolve, then pour into a saucepan with the remaining vinegar and ingredients. Heat over a medium high heat for 10 mins until thickened to coat the back of a spoon.
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step 3
Tip in the green beans, and cook, covered, for another 20-25 mins until the beans are tender. Stir frequently to prevent it sticking to the bottom. Transfer to sterilised jars, seal and leave to cool. Best eaten after a few weeks, but keep for 6 months in a cool, dark place.
Now try more easy runner bean recipes.
Authors
Anna GloverSenior food editor
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A star rating of 5 out of 5.2 ratings
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