About this recipe:This chutney is a great way of preparing runner beans. It takes less than one hour to make and is perfect served with roasted meats or on a cheeseboard. For the best flavour, let the chutney sit for at least 6 to 8 weeks.
Makes: 2 kg chutney, approximately
1kg runner beans, chopped into thirds
4 shallots, halved
1 clove garlic, finely chopped
1 teaspoon grated fresh root ginger
675g dark brown soft sugar
1 tablespoon ground turmeric
1 tablespoon Dijon mustard
1 1/2 tablespoons cornflour
850ml malt vinegar, divided
1 pinch chilli powder
Prep:15min › Cook:40min › Extra time:4hr cooling › Ready in:4hr55min
Bring a large pot of of salted water to the boil. Add the beans and shallots. Bring back to the boil and cook for 5-10 minutes or until the beans are tender.
Drain and transfer to a food processor. Pulse the mixture until coarsely chopped, then transfer back to the pot.
Add garlic, ginger, sugar and 700ml vinegar. Boil for 15 minutes.
In a small bowl, mix together remaining vinegar, turmeric, mustard, cornflour and chilli powder. Pour into the pot and stir. Boil for 15 minutes more.