Try our recipe for spicy runner bean chutney, then try our tomato chutney, rhubarb and apple chutney and spiced pear chutney. Try more chutney recipes.

Spicy runner bean chutney recipe


  • 500g runner beans, any strings removed and cut into 1.5cm pieces on an angle
  • 1 tbsp sea salt flakes
  • 1 ½ tbsp cornflour
  • 300ml cider vinegar
  • 100g caster sugar
  • 2 tsp fennel or coriander seeds
  • 1 tsp black mustard seeds
  • ¼-½ tsp chilli flakes
  • 1 tsp turmeric
  • 1 tbsp English mustard powder


  • 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.

  • 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.

  • 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.



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