runner bean chutney


  • 2 lbs runner beans
  • 4 or 5 onions
  • 1 ½ lbs demerara sugar
  • 1 ½ tablespoons turmeric powder
  • 1 ½ tablespoons english mustard powder
  • 1 ½ tablespoons cornflour
  • 1 ½ pints malt vinegar


  • Peal onions and cut  small.
  • Slice beans and boil together with onions in salted water until both are tender.
  • Strain and drain well then cut up small or put through mincer.
  • Add sugar and 1¼ pints vinegar and boil for 15 minutes.
  • Mix turmeric, mustard and cornflour with the remaining vinegar add to the bean & onions
  • Boil for another 15 minutes.
  • Allow to cool and put into sterilised jars.
  • Serve with cold meats or cheese.  For the best flavour, allow to mature for at least 6 to 8 weeks before use.
  • Like most chutneys, kept in properly sterilized and sealed jars this will keep for at least a year in a cool dark place. Once opened, keep in the fridge and try to use within 4 weeks.