Pic of Runner bean chutney

Runner bean chutney

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Sauces, conserves & preserves

Runner bean chutney

Side Serves 6 2h 20 min
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.


  • 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


Prep time: 20 min
Cooking time: 2h
  • 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.
  • Step 2

    Put the onions in a large, heavy-based pan with half the vinegar and simmer for 20 minutes, then add the beans.
  • 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.
  • Step 4

    Add the rest of the vinegar and cook gently for 10 minutes. Add both the sugars and stir until dissolved.
  • 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.
  • Step 6

    Transfer to warm sterilised jars, seal and allow to mature for 6-8 weeks.

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