![Spicy runner bean chutney Platter with chutney and fresh crudités](https://images.immediate.co.uk/production/volatile/sites/2/2024/05/bean-chutney-accc046.gif?quality=90&crop=3px,3px,983px,893px&resize=556,505)
Spicy runner bean chutney
- Preparation and cooking time
- Prep:
- Cook:
- plus salting
- Easy
- 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
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.