Runner Bean Chutney
- Details
- By Jo Ingleby
This simple chutney is like a Piccalilli and is perfect served as part of a Ploughman's Lunch or with a curry. You can add fresh chilli, whole or chopped, if you like a spicy chutney.
This makes 2x 400ml jars or one large clip top jar. Jars must be sterilised before use either by washing them in a dishwasher and filling when still hot, or by washing them and placing the wet jars and lids upside down on a tray in warm oven (160c/ gas mark 3) for 15 minutes.
Bring a large saucepan half full of water to the boil. Add the beans and cook for 3 minutes. Drain and cool under cold water. Set aside.
Reheat the saucepan and gently cook the onions and garlic in the oil until soft (about 10 minutes). Add the spices and stir fry until the mustard seeds pop and the curry powder is fragrant. Add the vinegar and sugar. Bring to the boil. Simmer for 5 minutes and add the Runner Beans. Using a ladle, take a big spoonful of liquid from the pan and place in a bowl with the cornflour. Mix to a paste with no lumps, then return it to the pan so the chutney thickens. Allow to cool slightly before pouring the chutney into the jar. When cool, place the chutney in the fridge. It tastes best if you can leave it for a couple of weeks before eating. Can be stored in a cool dark place for a year; once opened it should be kept in the fridge and eaten within a month.
