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.

Please see the comments for this recipe for some possible changes.

11 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.


  2. 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.


  3. 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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