Kitchen Garden Forum

Here's the basic recipe - you can add to it by using chilli flakes, fenugreek, curry powder - anything you fancy.

2lb Green Beans.
1.5lbs Onions.
1.5 pints white/wine/cider vinegar.
1.5lbs Demerara Sugar.
1.5 tblsp. Cornflour.
1 tsp. Turmeric.
1 tsp. English Mustard powder.
Seasoning to taste.

Chop the beans into pieces/slices. Boil together with chopped onions in water 'til just soft.

Strain.

Put veg into a pan and bring back to the simmer with vinegar.

Add the sugar until dissolved.

Mix the mustard, tumeric and cornflour to a paste with a little of the liquid.

Add to the veg and stir in.

Simmer for 15 minutes.

Taste and adjust seasoning.

Bottle in sterilised jars, as you would jam.

Store for 3 months before opening.

That is very similar to my late Gran's recipie which is my all time fav chutney.

Jerry

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.

Tigger,
did this as per your basic recipe and it's been a HUGE hit! Last of my runners still looking good, so if it ever stops raining here, and I get 2 minutes to pick them, I'll be making lots more. Thanks!

Good to hear that Jude. We're still awash with runner beans so it's going to be more chutney production this week here too.