About this recipe:This delicious runner bean chutney uses fresh runner beans, but any fresh green bean variety would work well for this recipe. Most plants will bear pods from July though the summer months, so begin looking around this time for the freshest of beans.
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Method Prep:5min › Cook:15min › Ready in:20min
Combine the curry powder, mustard and turmeric in a few tablespoons of the vinegar. Mix well and set aside.
In a large saucepan, boil the remainder of the vinegar together with the sugar, salt and pepper. Add the runner beans and onions and cook until tender. Thicken with the flour and finally stir in the spiced vinegar, boiling for a further 5 minutes. The chutney should be thick and chunky.
Spoon the chutney into sterilised jars while still hot and store in a cool dark place to store.