Runner Bean Chutney

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 2lb/1 kg runner beans
  • 1½lb/675g onions
  • 1½ pints/750 ml vinegar
  • 1 oz/25g cornflour
  • ½ oz/15g turmeric
  • 1 oz/25g mustard
  • 1lb/450g Demerara sugar


Slice the beans in medium shreds and chop the onions. Cook the beans in salted water until tender and drain well. Cook the onions in one-third of the vinegar until tender. Mix the cornflour, turmeric and mustard with a little vinegar to a smooth paste, and then add the remaining vinegar and beans and cook for 10 minutes. Add the sugar, onions and vinegar in which they have been cooked and boil for 15 minutes. Pour into preserving jars and seal.

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