Chutney for Madhu and Tess

I told you about runner beans recently, and both Tess and Madhu asked if I would share the recipe. Well as I think it’s delicious, even though I actually can’t stand runner beans then it would be rude not to!chutney
So here goes.
You will need

1lb runner beans
3/4lb onions
3/4lb sugar – half and half soft brown and demerara is good
3/4 tablespoon ground turmeric
3/4 tablespoon mustard powder
3/4 tablespoon cornflower
3/4 pint malt vinegar
Optional but nice – 1 teaspoon curry or ginger powder
Top, tail and de-string the beans – a mix of young and old will make for a good texture chop them quite small, I made them about a centimeter square , and boil until tender.
Finely chop the onions (cry if you have to) and boil in most of the vinegar until soft.
Mix the rest of the ingredients with the left over vinegar, drain the beans and mix the lot into one pan. Boil this up for about 15 minutes.
Put the chutney into clean, sterilised jars – remembering not to put hot chutney into cold glass.
You’re supposed to leave it for at least a month before eating, but I’ve never done what I’m supposed to do!

Let me know if you try it or if you have a better runner recipe to share.
Oh and the brown stuff in the background is beetroot and apple!

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10 thoughts on “Chutney for Madhu and Tess

  1. Looks very tasty, Gilly! My beans haven’t come to much this year ~ too hot and too dry (can’t believe I’m living in England and saying that about our summer!) But, on the way home from town, I noticed a neighbour has an ‘honesty box’ outside their gate, selling their excess runners. So may just pop up there and grab some, then give this yummy recipe a go! (V. Interested in the beetroot and apple ~ have I missed it?) 🙂

  2. I’ve never been a maker of chutneys or jams, but my mom was always busy with bottling something or other, and we loved her concoctions. Your recipe sounds delicious, and your jars look full of yumminess. 🙂

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