Simple runner bean chutney
Do you have a glut of runner beans in your garden? Use this age-old method to preserve your fresh produce into a delicious runner bean chutney to enjoy all year round. Watch the video below or scroll down for the full recipe.
- Runner beans are a great source of fibre, which makes sure our digestive system is running at its best, and has also been shown to help prevent heart disease and diabetes
- Turmeric is a strong antioxidant with powerful anti-inflammatory effects
- It is also packed full of nutrients including niacin, vitamins C, E and K, calcium, copper, potassium, iron, magnesium and zinc
- 700g runner beans, trimmed
- 2 tbsp coconut/rapeseed oil
- 1 red onion
- 250g light soft brown sugar
- 1 tbsp turmeric
- 2 tsp mustard powder
- 200ml malt cider vinegar
- 1 tbsp cornflour
- Cut the runner beans in half and boil in salted water for 10 minutes on a medium-low heat. Drain them and blanch in cold water. Allow to cool.
- Meanwhile, heat 2 tbsp of oil in a large, deep pan. Finely chop the red onion and sauté in the oil for 5 minutes before adding the sugar, turmeric, mustard powder and vinegar. Let it simmer for 15 minutes. Take some of the liquid from the pan and mix in a separate bowl with the cornflour until a paste is formed. Add it back into the pan and stir well.
- When the runner beans have cooled down, cut them into matchsticks and add them into the onion and vinegar. Let it all simmer together for 30 minutes, then allow to cool before spooning into sterilised jars. Keep for a few weeks before opening.
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