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Runner Bean Chutney  

Runner Bean Chutney


This is a brilliant way of using up the larger stringier runner beans because the pickling process softens them and makes them tender!  It has a mild Piccallily flavour, and everyone who tries mine is amazed by how delicious it is.
I would sell it on this site if I ever had any left over. It is quick to make and keeps very well in a cupboard for many months.
From Valentine Warner's great book 'What to eat Now - More Please!'

Ingredients;
1 Kg fresh Runner beans
4 medium onions
250ml malt vinegar
1 heaped tablespoon English mustard powder
1 heaped tablespoon ground Tumeric
25g cornflower
250ml white wine vinegar
250g. granulated sugar
2 heaped tablespoons of wholegrain mustard
2 teaspoons of salt.

Peel and chop the onions into small dice. Tip into a large, heavy-based saucepan and pour over the malt vinegar. Bring to a gentle simmer, cover loosely and cook for 15 minutes until softened, stirring once or twice.
Prepare all but the most huge, tough beans by trimming the ends and the strings off the sides. Then slice thinly lengthways, and across into about 5cm strips. (You can get a marvellous tool for doing this in large quantities - see.............)
Plunge the beans into a large pan of boiling water and cook for 3 minutes, drain in a colander and refresh under cold water from the tap.
Mix the mustard powder, tumeric, cornflour and 4 tablespoons of white wine vinegar until smooth.
When the onions are ready, stir in the sugar and remaining white wine vinegar. Bring to the boil and cook for 2 minutes. Add the beans and simmer gently for 10 minutes, stirring occasionally. Stir the cornflour mixture until smooth again and pour it slowly into the onions and beans, stirring vigorously to dispel any lumps, followed by the wholegrain mustard and salt. Gently simmer the veggies, mustard and spices for 20minutes, stirring regualalrly so that they do not burn. Pot the chutney into warm, sterilised jars (this can be done by taking them straight out of the dishwasher, or by putting jars in the oven at100 degrees for 20 mins), putting waxed paper circles for jam making on top of the hot chutney, and leave to cool. Cover and store in a dark cupboard for a month before eating.
(I have also added a glut of courgettes to stretch this chutney out. You could try with other veggies too.)

 

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