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Barbara's Recipes - Runner Bean Chutney

Recipe for Runner Bean Chutney.

runner beans
runner beans
runner beans
runner beans
runner beans

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.


Qty Description Qty Description
2 lb runner beans 1 tbsp (heaped) dry mustard
1 lb onions 1 lb Demerara sugar
1 tbsp (heaped) cornflour 1 lb soft brown sugar
1 tbsp turmeric 1 pints vinegar


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 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.

fruit selection
pot of jam
pot of jam
pot of jam
pot of jam

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