Mary Berry Runner Bean Chutney Recipe
Homemade runner bean chutney with golden turmeric and mustard notes. Cooked beans and onions are simmered with malt vinegar and sugar until thick enough to jar. This tangy, spiced preserve works well with cheese, cold meats, or curries. Makes several jars of shelf-stable condiment.
Ingredients
Instructions
- 1
Trim and slice the runner beans
- 2
Cook the beans and onions with a little water in a large pan until soft
- 3
Stir in the sugar and vinegar and bring the mixture to a boil
- 4
Add the turmeric, mustard powder, and salt and mix well
- 5
Dissolve the cornflour in a bit of vinegar, then stir into the chutney
- 6
Simmer the mixture until thickened, about 30 minutes
- 7
Pour the hot chutney into sterilized jars and seal immediately
Tips
Sterilize jars by heating in a 160C oven for 15 minutes before use
Seal jars while chutney is still hot to create a vacuum seal
Good to Know
Store in cool, dark place for up to 12 months sealed. Refrigerate after opening.
Can be made up to 2 weeks before serving. Flavors deepen over several days.
Serve alongside cheese, cold meats, curries, or roasted vegetables.
Common Mistakes
Do not skip sterilizing jars to avoid bacterial contamination and spoilage
Do not seal jars before chutney cools slightly as they may crack
Do not simmer longer than 30 minutes to avoid over-thickening