Runner Bean Chutney


  • 2lb prepared runner beans
  • 5 large onions
  • 1½lb Demerara Sugar
  • 1½ teaspoon of each - turmeric, cornflour, dry English mustard
  • 1½pt vinegar


Either - cut beans and onions roughly (if to be minced after cooking)

Or      - cut precisely if required for chunky finish

Boil beans and onions together until tender

Strain well (put through mincer now if required)

Put in pan - add only 1¼pt vinegar and the sugar - cook for 1¼hours

Meantime - add the dry ingredients to the ¼pt vinegar left and blend

Add to pan and cook for further ¼hour


*Interesting twist - if snowed under with tomatoes, mince/liquidise 2lb to create a puree and also add during the last ¼hour

As it all thickens, it can 'spit' a bit, so have a lid ready to control mess in the kitchen!