Runner Bean Chutney

Preparation info
  • Makes

    4 x 500 ml

    • Difficulty


Appears in
What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

  • About

A fridge without chutney is like a car without a spare tyre. When you need it you’re screwed without it. This is one of my favourites and good for the late season glut of large runners, kindly given to me by 2 Aussie ladies who run a café in North Cornwall.


  • 4 medium onions
  • 250 ml malt vinegar
  • 1 kg runner bea


Peel and chop the onions into a small dice. Tip into a large, heavy-based saucepan and pour over the malt vinegar. Bring to a gentle simmer, cover loosely and cook for 15 minutes until softened, stirring once or twice.

While the onions are cooking you can prepare the beans. Trim the ends, then cut down each side to remove any strings. Place each bean flat on the board and slice thinly l