Sweet Runner Bean Chutney


1 kg Runner Beans (when dry trimmed and sliced)

750g onions (when chopped)

500g Demerara sugar

500g soft brown sugar

1 heaped tablespoon cornflour

1tablespoon turmeric

1 heaped tablespoon mustard powder.

1 litre vinegar.


  • Cook chopped onions in 700ml of vinegar.
  • Cook sliced beans in well salted water until tender.
  • Meanwhile, mix dry ingredients to smooth paste with remaining vinegar.
  • Strain cooked beans, then add to vinegar & onions & cook for 10 minutes.
  • Add sugar and rest of ingredients and boil for another 15 minutes until mixture thickens.
  • Bottle in sterilised jars and cover.
  • This is a good recipe for using up some of the larger runner beans that are past their best for eating.
  • This chutney is best left to mature for a couple of months.


7 thoughts on “Sweet Runner Bean Chutney

  1. Very pleased to find a recipe to use up old runner beans which have been left too long on the vine. I hate waste even if they do get recycled by ending up on the compost heap! I shall give this a go. I don’t have a sweet tooth so may adjust the sugar content next time.


    • Hi Sally, glad you like it. I asked Lesley, who contributed this recipe, why yours is runny – here is her reply …” The only thing I can suggest to stop it being runny is to cook it until it is the consistency she wants. It never comes out the same for me but I tend to put a variety of ingredients in depending I have at the time” Hope that helps.


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