Ingredients:
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.
Method:
- 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.
Bognor Regis Women's Institute 
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.
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Thanks for the comment Hazel. It is on the sweet side but was very very popular when we had it as a sample at the Big Bite festival in Bognor Regis last year.
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Wonderful flavour i measure all ingredients carefully, but it always seems very runny what am i doing wrong
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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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To get the consistency I like I add extra cornflour.
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Thanks for the tip Rosemary
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Thank you for your recipe, I’m looking forward to making the chutney. What sort of vinegar do you recommend using, please?
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