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Sunday, 11 September 2011

Runner Bean Chutney

This recipe is for Kadeeae (Kelly) who has had a glut of runner beans.  Hope you find the recipe useful.

This recipe goes back to when I was secretary of the Deeping St Nicholas WI - many moons ago.  I was given the recipe by a fellow member of the WI - Margaret Jackson (sadly no longer with us) - so I am not sure where the recipe originates.  However my OH is rather partial to this particular chutney.

Ingredients

2lb of prepared runner beans (topped tailed and stringed and either sliced or diamond shaped depending on what means you have of processing the beans but I would say sliced is best for this recipe not diamond shaped.
1 1/2lbs of onions
1 1/2 pints of viengar
1 oz of cornflour
1 tablespoon of turmeric
1 tablespoon of mustard powder
1lb soft brown sugar
1lb demerara sugar

Method:

Trim and slice the beans and cook in boiling salted water for about 10 minutes or until the beans are tender. Strain.

Peel and slice the onions and cook in enough vinegar to cover until also tender.

Putting the pan to one side, and reserving the vinegar, add the cornflour turmeric and mustard (be careful with  the turmeric it gets everywhere) into a basin and slake to a smooth paste with a little of the vinegar. Add the beans onions and all of the vinegar and the spices (and the turmeric paste) into a pan and cook gently for 15 minutes  the mixture should start to thicken up a little.  Add the sugar, stirring until dissolved and then bring to the boil.  Simmer slowly for another quarter of an hour or so and then when the chutney is thick enough and there is no runniness or excess vinegar pour into warmed jars, cover with vinegar proof seals.  Leave for at least a month before using.

Hope this helps


Pattypan (aka Tricia)

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