runner bean chutney

[jazzidoodle]

Anyone got a recipe they would like to share?

[jazzidoodle]

[adrianhumph]

Hi there,   :)
                     Here is a recipe i tried about 3 years ago, finished the last jar this year ;D so it definitely keeps.

  3 pounds of runners, top and tail them and then string and slice using one of those runner bean slicers.
1 pound of peeled onions.
2 pints of vinegar
2 pounds soft Demerara sugar
2 tablespoons of tumeric
2 teaspoons of mustard powder
1 tablespoon of cornflower
Salt

Cook the beans until just soft, drain and put to one side.
Cook the whole onions in half of the vinegar until soft.
Roughly chopped onions and place back in the vinegar.
Add rest of vinegar and cooked beans.
Add the rest of the ingredients and cook for 20 minutes. a slow boil is fine.

Bottle in sterilised bottles and it keeps for ages, 5 years is no probelm at all.

If it seems a touch runny add some more cornflour and carry on cooking for a bit.

                                                                         Adrian.

[Trevor_D]

That's basically the recipe I use - I think it's originally a Delia - but I cook it for at least an hour.

[valmarg]

Yes, its in Delia's Summer Collection book.

We also make her recipe for Sweet Piccalilli, which is in her Complete Cookery Course book, and it also uses runner beans.

valmarg

[grannyjanny]

A friend gave me a jar last year. I opened it tonight & it was absolutely gorgeous. Nice & spicy but I suppose it would be after a year ;).

[jazzidoodle]

that sounds super definately going to try that thanks Adrian

[GlentoranMark]

I'm giving it a go now. I've already frozen this years quota of beans and I've still some plants that have just come into flower  :D

I googled this other recipe which I'll try in a few weeks time:

2 medium onions, peeled and finely chopped
2 cloves of garlic, peeled and crushed
Black seeds from 15 cardamom pods
1 tsp ground cumin
1tsp fenugreek seeds
½ tsp chilli flakes
120ml vegetable oil
2tbsp granulated sugar NB read the comments below and add more sugar (starting with 225g)
100ml white wine vinegar
Salt and freshly ground black pepper
750g runner beans, trimmed and cut into 1-1.5 cm chunks

Gently cook the onion, garlic and spices in the vegetable oil for 3-4 minutes without colouring until soft. Add the sugar and vinegar, season and simmer for a couple of minutes. Add the beans, cover with water, bring to the boil and simmer gently for 30 minutes. Remove from the pan, leave to cool and store in sterilised Kilner jars in a cool place for up to a couple of months. If you want to keep the chutney longer, the jars should be vacuum sealed.



Read more: The Cottage Smallholder » Runner Bean Chutney Recipe. How to freeze runner beans. http://www.cottagesmallholder.com/recipe-runner-bean-chutney-by-mark-hix-56#ixzz0yZG3eHFX