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Green Bean Chutney
A super easy Green Bean Chutney that is delicious with BBQ, burgers a cheeseboard and so much more
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.
Video
Notes
This makes a lot of chutney! I got over 6 x 200g jars of chutney and I have estimated the servings as 1 tablesopoon of chutney.
Let the chutney mature for about 2 weeks before using.
Nutrition
Calories: 57kcalCarbohydrates: 13gProtein: 0.4gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.04gSodium: 2mgPotassium: 52mgFiber: 1gSugar: 12gVitamin A: 104IUVitamin C: 2mgCalcium: 10mgIron: 0.3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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