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 green bean chutney recipe 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
- Green bean chutney can go with everything from a ploughman’s lunch to a burger and more
Ingredients for this green bean chutney
Green 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.
What type of beans?
I’ve used basic green beans (sometimes called fine beans in this green bean chutney recipe. You can use runner beans too of course.
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.
Just check out these handy articles to get you heading in the right direction fast;
How to make great jam and marmalade
How to make chutney and relish
How to sterilise jars and bottles
How to make green bean chutney
This is a two-step chutney recipe. Normally I just chop everything up and chuck it into a pan to make my chutneys.
However, for this green bean chutney I boil up the beans with the onions just for 5 minutes first to soften them nicely ready to make my homemade green bean chutney.
Then it is simply a case of adding the sugar, vinegar and spices and goiling it all up.
You don’t have to look for a setting point when you are making chutney so it is super easy to make.
How do you know when chutney is ready?
Your chutney is ready when you can drag your wooden spoon through your chutney and it leaves a clear line on the bottom of the pan before the chutney fills it in again. and vinegar and goiling i
Maturing chutney
Let this green bean chutney mature for about 2 weeks before you use it. This allows the flavours to develop and for it to mellow a bit.
How long does green bean chutney keep?
Your chutney will keep for up to a year in a cool cupboard. Once opened, store in the fridge and use within a month.
Please Note – We do not usually do water bath or other canning methods here in the UK. Our preserves keep perfectly well without this.
How to serve green bean chutney
As you will see from the photos, I just love serving this green bean chutney (or runner bean chutney) with simple cheese on toast.
You can add your green bean chutney to burgers and BBQ. And of course any chutney is perfect for the classic Ploughman’s lunch.
Looking for more super easy chutney recipes to try? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Green Bean Chutney
Ingredients
- 900 g green beans or 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
- 700 ml malt vinegar
Instructions
- Peel and chop the onions into small pieces. Finely chop the beans and boil them with the onions in salted water for just 5 minutes to soften them up then drain thoroughly.
- Add the sugar, vinegar and spices and cornflour and boil the chutney till you can pull a spoon through it and leave a clear trail on the bottom of the pan before the chutney fills it again.
- Ladle into sterilised jars and leave to mature for 2 weeks before using.
How long before it’s ready to eat please?
Hi Elaine
Leave it to mature for about 2 weeks. Have just added that info to the recipe.
K
Just made this chutney – my first! Can it be eaten straight away or should it be left for a while? It smells good now!
Hi Jane
I’ve put on the recipe wait 2 weeks but I often use this straight away myself. It’s entirely up to you.
K
Hi, I’ve made this but it’s really runny. What can I do to rescue it please?
Hi Carly
Just boil it some more, with chutney you cook till it thickens enough, sometimes takes longer
K
Just made this with a glut of French beans.
Kitchen smells divine, and having liked the ladle…With some good cheddar, it’s a perfect way to ise up the not so nice looking beans
Hi Andrea
So glad you like the recipe so much. Thanks for letting me know.
K
Do you not need to process bean chutney in a water bath?
Hi Cheryl
I’m a bit surprised at your question as in the body of the blog post I have this highlighted (Please Note – We do not usually do water bath or other canning methods here in the UK. Our preserves keep perfectly well without this.)
K
Hi
Thank you for the lovely recipe it turned out nice. It’s in the pantry but not sure I can leave it to mature.
Hi Sheri
Glad you liked the recipe so much, hope you enjoy the chutney.
K
I’m wondering if 675g of sugar is a typo? I only had a 375g bag of demerara sugar and even that seemed like too much but I put it in and it’s still very sweet. Next time I think I’ll try about 200g.
Hi John
675g of sugar is not a typo. That is what I use.
K
This chutney is Amazing!!! The texture is crunchy and the flavour superb. I followed the recipe completely and only added a selection of chopped herbs from my herb garden. I know it says to leave for 14 days before using, but I had a little leftover (not enough for a jar) that I saved in a tub in the fridge. Three days and then I had with cheeses and tomatoes from my garden for lunch. Magnifique! I have another crop of beans just flowering and will make a second batch of this delicious recipe.
Hi Heather
Glad you enjoyed the chutney so much and are making even more.
K