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.
Please see the comments for this recipe for some possible changes.
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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Thanks for the recipe. First attempt at chutney of any kind so not expecting miracles but it looks like I have managed something that tastes fine as it came out of the pan. After a couple of months maturing will be the proper test. Having read some of the comments I replaced the soft brown sugar with 250gms of Sultana’s and had to put an extra 1/2 tbls of cornflower to get the thickness to where I thought it should be.
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Thanks Tim. Perhaps when you have tasted it after 3 months you can report back to let us know how it went? Kate
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Here we are several months on and I can report that the chutney has been well received by members of the family so again, many thanks for the recipe and it looks like I will need to make a bigger batch next year.
Tim S
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Thanks for the feedback, Tim. I have changed the recipe to signpost all the comments and ideas.
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