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  • Seasonal Recipe No 58: Runner bean chutney

    Posted on August 20th, 2010 charlotte No comments

    This version of a traditional favourite comes from South Yeo Farm West in Devon. Rare breed farmers Debbie Kingsley and Andrew Hubbard have been making vats of it for their smallholder course lunches. They say:

    Is there such a thing as a year without a runner bean glut? We’ve never known one. We adore this chutney with almost any kind of hard Devon cheese (Devon Oke, Curworthy) either in slabs or cheese on toast.

    Obviously it goes just as well with Cornish cheese and Sue Pugh’s bread from St Kew Harvest Farm Shop!

    Preparation/cooking: just over an hour

    Makes 8 x 500ml jars

    Ingredients
    8 medium onions
    500ml malt vinegar
    2kg runner beans
    2 heaped tbsp English mustard powder
    2 heaped tbsp ground turmeric
    50g cornflour
    500ml white wine vinegar
    500g granulated sugar
    4 heaped tbsp wholegrain mustard
    4 tsp flaked sea salt

    Method
    Dice the onion and put in pan with malt vinegar, simmer for 15 mins. Trim runner beans and slice thinly, put in a pan of boiling water and cook for 3 minutes, drain and refresh.

    Mix the mustard powder, turmeric, cornflour, salt and wholegrain mustard with 4tbsp white wine vinegar.

    Stir sugar and remaining white wine vinegar into onion/malt vinegar mix, boil and cook for 2 minutes. Add beans and cook gently for 10 mins, giving it a bit of a stir. Pour mustardy mix into the mixture stirring vigorously to avoid lumps.

    Simmer for 20 mins, stirring regularly. Put into hot jars and seal. Store for at least a month before eating, but it’s better if left for 3 or 4 months, or 12!

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