Runner bean chutney.

Runner Bean Chutney (revised, tested, and approved !)

Recipe from Bideford Country market, Bideford Market.

  • 2lb Runner beans, chopped or sliced
  • 4 or 5 onions
  • 1.5 pints vinegar
  • 8oz.  demerara sugar
  • 0.5 tablespoon cornflour
  • 0.5 tablespoons turmeric
  • 1 tablespoons dried mustard

Peel & slice the beans & onions.  Place in preserving pan with salted water to cover & boil until tender.  Strain & drain.  Place back in pan, add sugar & 1.25 pint vinegar, bring to the boil while keeping stirred, boil for 15 min.  Mix dry ingredients with remaining .25 pint vinegar, add to main pan, and boil 15 min.  Allow to cool and then spoon into sterilised screw-top jars.

Ready to eat, but flavour improves with keeping.

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