Runner Bean Chutney
I was happy to be given this old Yorkshire recipe by a colleague as we grow a lot of runner beans. It is good with a cold meat salad.
Quantities
| Qty | Description | Qty | Description |
|---|---|---|---|
| 2 lb | runner beans | 1 tbsp (heaped) | dry mustard |
| 1½ lb | onions | 1 lb | Demerara sugar |
| 1 tbsp (heaped) | cornflour | 1 lb | soft brown sugar |
| 1 tbsp | turmeric | 1½ pints | vinegar |
Method
Prepare vegetables. Cut beans into small pieces and peel and chop the onions.
Cook sliced beans in salted water until tender.
Cook chopped onion in ½ pint of the vinegar in a large saucepan.
While the beans and onions cook mix dry ingredients (cornflour, turmeric and mustard) to a smooth paste with some of the remaining vinegar.
Strain cooked beans and add to the cooked onions with the most of the rest of the vinegar.
Cook for 10 minutes then add the sugar.
Finally stir in the paste made from the dry ingredients and boil for a further 15 minutes. (Tip: it's a good idea to keep back a little of the vinegar to rinse the cornflour etc from the jug.)
Bottle and cover.
Ready to use after one month. Although this chutney matures quickly it is a good keeper and stores as well as any.
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accepted if you do not like the result - if it breaks your kitchen you get to keep
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We believe this recipe works and will provide a tasty chutney.
In the event that in transcribing it for the Web errors or omissions have ocurred and
ingredients include such gems as 1½ lb turmeric please let us know so we can correct it.
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