Runner Bean Chutney


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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 

  1. 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.
  2. Drain and transfer to a food processor. Pulse the mixture until coarsely chopped, then transfer back to the pot.
  3. Add garlic, ginger, sugar and 700ml vinegar. Boil for 15 minutes.
  4. 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.
  5. Allow to cool before storing in preserving jars.

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Reviews (1)


esy to make but takes a long time for the flavour to mature 4-5 months but worth the wait - 15 Feb 2015

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