Easy Homemade Runner Bean Chutney Recipe
In the heart of autumn, as the leaves turn golden and the days grow shorter, there's no better time to try your hand at making traditional runner bean chutney. This delightful condiment, with its gentle curry heat and sweetness, is a must on an autumn cheeseboard and turns a plain cheese sandwich into a feast.
This easy recipe, provided by Samuel Goldsmith from Good Food as featured on Gardener's World, uses up the glut of runner beans that often results from regular picking of young, tender beans. With a yield of approximately 2.5kg, it's perfect for preserving a portion of allotment life traditions for several months.
Ingredients
- 1.2 kg runner beans
- 3 large white onions, chopped
- 700 ml white wine vinegar
- 400 g light brown soft sugar
- 1 tbsp ground turmeric
- 1 ½ tbsp mustard seeds
- ½ tbsp English mustard powder
- 1 tbsp nigella seeds
- 65 g cornflour
- A good pinch of salt
Method
- Prepare the runner beans: Trim the ends of the beans and remove any stringy bits (usually unnecessary if beans are young). Cut into ½ cm diagonal pieces. Bring a large pan of water to the boil and cook the beans for 2–3 minutes to soften slightly. Drain and immediately plunge into iced water to cool for 5 minutes, then drain again and set aside.
- Cook the onions: In the same pan, cook the chopped onions in 350 ml of the vinegar over medium-low heat for 15 minutes until softened, stirring occasionally.
- Add sugar and vinegar: Stir in the sugar and 250 ml of the remaining vinegar and cook for another 2 minutes.
- Mix spices and thicken: Combine turmeric, mustard seeds, mustard powder, nigella seeds, cornflour, salt, and the remaining 100 ml vinegar in a bowl. Mix well and add this to the onion mixture. Stir and cook for 3 minutes to thicken.
- Add the beans and simmer: Add the prepared beans to the mixture. Bring the chutney to a boil, then reduce heat and simmer for about 30 minutes, stirring regularly until the beans are tender but still slightly firm and the chutney has thickened.
- Preserve the chutney: Remove from heat and immediately transfer to sterilised jars.
Once opened, runner bean chutney will keep in the fridge for up to two weeks. Best runner beans to eat are picked young and no more than 20cm long.
This traditional chutney combines the fresh, tender runner beans with a spiced, tangy-sweet vinegar base that mellows during cooking. It is excellent as a condiment alongside meats, cheeses, and sandwiches. Stirring a spoonful of runner bean chutney into a curry can transform the sauce and make the flavor deeper. Enjoy this authentic recipe and let it add a touch of allotment life to your autumn feasts!
[1] Source: Gardener's World ([Link Removed])
- The delightful runner bean chutney recipe, a staple for allotment life, is part of Samuel Goldsmith's lifestyle, as showcased on Gardener's World.
- As the food-and-drink scene transitions into autumn, this traditional home-and-garden recipe for runner bean chutney provides a perfect addition to any cheese-and-gardening affair, transforming simple cheese sandwiches into festive treats.
- Besides its essential role in preserving a piece of autumnal traditions, this straightforward recipe with its unique blend of spices and flavors can elevate your meals by serving as a condiment with meats, cheeses, or even by stirring a spoonful into curries, enhancing their taste with a touch of allotment lifestyle.
