Page title and description

Bean and courgette chutney
Sauces, conserves & preserves
Bean and courgette chutney
Ingredients
- 500g (about 3-4 medium) courgettes
- 500g onions, chopped
- 250g runner beans, trimmed and chopped weight, cut into 2-3cm pieces
- 250g french beans, trimmed and chopped weight, cut into thirds
- 3 apples, peeled, cored and diced
- 250g sultanas
- 450g light brown sugar
- 600ml cider vinegar
- muslin spice bag containing:
- 1 tsp yellow mustard seeds
- 1 tsp black peppercorns
- 1 tsp coriander seeds
- 1 tsp turmeric
- 1 bay leaf
- small piece of fresh ginger
Method
Prep time:
20 min
PT20M
Cooking time:
2h
30 min
PT2H30M
-
Step 1
Put everything in a large preserving pan. -
Step 2
Simmer for 2-2½ hours, stirring now and then to stop it catching. -
Step 3
It's ready when most of the liquid has been absorbed and you can pull a wooden spoon through and it takes a few seconds for the mixture to fill the gap. -
Step 4
Ladle into hot sterilised jars. -
Step 5
Press out any air with a knife. -
Step 6
Top with sterilised lids. Label when cool and leave to mature for at least 6-8 weeks. -
Step 7
Keep in the fridge once opened. -
Step 8
Use within a week or two.