This super easy green bean chutney is super easy to make, delicious and the perfect way to use up a glut of gorgeous runner beans in the garden. Serve with everything from a cheeseboard to BBQ.
What’s to love about this chutney recipe
- chutney is much easier to make than jam if you are new to preserving so a great place to start
- This is a brilliant way to use up a glut of green beans in the garden or when you have managed to buy some cheap in the supermarket
- It’s a great chutney to go with ebverything from a ploughman’s lunch to a burger and more
Ingredients for this green bean chutney
Runner beans are the stars of the show with this green bean chutney of course. There is also onions, sugar and vinegar.
For the spice element, I have turmeric and English mustard powder
New to preserving? Then don’t panic, I can take you from zero to hero in the preserving stakes in no time at all!
Just check out these quick articles to get you started;
Looking for more super easy chutney recipes to try? Then check these out before you go;
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Green Bean Chutney
- 900 g runner beans
- 4 onions
- 675 g demerara sugar
- 1 1/2 tbsp turmeric
- 1 1/2 tbsp English mustard powder
- 1 1/2 tbsp cornflour
- 900 ml malt vinegar
- Peel and chop the onions into small pieces. Slice the beans and boil them with the onions in salted water until both are tender. Strain and drain well and then cut into small pieces or put through a mincer.
- Add the sugar and 750ml/1 1/4 pints of the vinegar and boil for 15 minutes.
- Mix the turmeric, mustard and cornflour with the remaining vinegar and add this to the pan with everything else.
- Boil for a further 15 minutes.
- Allow to cool and spoon into sterilised jars.