Name: Spicy runner bean chutney
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Makes 450ml (2 jars)
Ingredients: 500g runner beans any strings removed and cut into 1.5cm pieces on an angle; 1 tbsp sea salt flakes; 1 ½ tbsp cornflour; 300ml cider vinegar; 100g caster sugar; 2 tsp fennel or coriander seeds; 1 tsp black mustard seeds; ¼-½ tsp chilli flakes; 1 tsp turmeric; 1 tbsp English mustard powder

500g runner beans
any strings removed and cut into 1.5cm pieces on an angle
1 tbsp sea salt flakes
1 ½ tbsp cornflour
300ml cider vinegar
100g caster sugar
2 tsp fennel or coriander seeds
1 tsp black mustard seeds
¼-½ tsp chilli flakes
1 tsp turmeric
1 tbsp English mustard powder

Method

step 1
Put the beans into a bowl, and add the salt. Scrunch together to coat all the veg in salt and leave for 3 hours. Rinse the green beans and pat dry.
step 2
Whisk the cornflour with a splash of vinegar and stir to dissolve, then pour into a saucepan with the remaining vinegar and ingredients. Heat over a medium high heat for 10 mins until thickened to coat the back of a spoon.
step 3
Tip in the green beans, and cook, covered, for another 20-25 mins until the beans are tender. Stir frequently to prevent it sticking to the bottom. Transfer to sterilised jars, seal and leave to cool. Best eaten after a few weeks, but keep for 6 months in a cool, dark place.