Runner Bean Chutney

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 2lb/1 kg runner beans
  • lb/675


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