Runner Bean Chutney

[Two_Sheds]

should work for French beans too ...

2 lb. (900g) runner beans. sliced (kind of diagonally? chunks would do)
2 lb. (900g) demerera sugar
one and a half pints vinegar
1.5lbs. (675g) onions, peeled and chopped
one and a half tbsps. cornflour
half a tsp. salt
1 tsp. turmeric
1 tsp. mustard powder
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1. Cook the beans in salted water till just soft
2. Cook the onions in half a pint of vinegar until just soft
3. Place the beans, onions and sugar in a pan together with the remaining vinegar and boil for 15 minutes
4. Mix the mustard, turmeric, salt and cornflour with a small amount of cold water and add to the pan
5. Bring to the boil and cook for a further 15 minutes
6. Allow to cool slightly before putting in sterilised jars

should keep about a year?

Werneth Allotment Society, Oldham: Legumes - Runner Beans

[rustylady]

Sounds a bit like Picallilli but with fewer vegetables

[piskieinboots]

I did a runner bean pickle/chutney just over a month ago from a Mrs Beeton book, it is now ready to eat, it is yummy - and yes, it is more akin to a piccalilli

Sounds very similar to TS's recipe - really lovely

[mrdinkle]

hmm, this is interesting. I am about to inspect the runners - will I have enough to try this one out?

[SarzWix]

I undoubtedly have enough beans for this...
When you say 'sliced' do you mean lengthways, or into chunks? This might be tonights entertainment

[Two_Sheds]

my Nan used to slice them kind of diagonally, in thin slices .. quite a skilled er, skill that was

[PAULW]

Best to put the beans through a slicer, they end up like thick spaghetti and are of a regimented thickness, I tried some of mine at three weeks a very interesting taste, will leave the rest of the jars to mature a little longer.