Spiced Runner bean chutney

I’ve not tasted this yet because I only made it yesterday and it needs to mature for a month, but it smells amazing and was a lot of fun to prepare!


400g runner beans, cleaned, de-stringed and sliced finely
1 extra-large courgette or marrow, or 3 standard-size courgettes, peeled and diced
2 – 3 cooking apples, peeled, cored and diced, OR, if you react to apple, 3 – 4 large desert pears, peeled and cored and grated or minced until fine
2 onions, peeled and sliced finely
500mls cider vinegar or a mix of cider vinegar and distilled vinegar
400g dark brown sugar
3 teaspoons home-made garam masala spice mix (see Garam Masala recipe for a safe mix – do NOT use a shop bought version as it will have cinnamon in it and will almost certainly make you react very badly)

  1. Put everything in a large pan and heat gently, stirring until sugar has dissolved.
  2. Boil at a rolling boil for 10 minutes, then reduce the heat and simmer for around 1 1/2 hours or until it thickens sufficiently that you can run a wooden spoon through the mix and a clear line can be seen.  Stir occasionally, especially towards the end of cooking, to prevent it sticking or burning.
  3. Around 20 minutes before the end of the cooking time, clean and prepare sufficient jars to store the chutney and sterilise them using your preferred method.  Ensure they are warm so that the hot chutney doesn’t crack them.
  4. ladle the chutney into warm jars, cover and seal.  Use tape to secure the lids of the jars firmly.  Clean jars when cold, label, and allow to mature for 1 month before using.  Should last 9 months unopened.

Apparently this should be really nice with poppadoms or served as part of an Indian-style meal.  Perhaps look at my Curries page for inspiration for what you can serve with it!


About Tiger

dreamer. writer. thinker. sometimes all three at once.
This entry was posted in Curries, Ingredients, preserves, sauces, side dishes and tagged , , , , , . Bookmark the permalink.

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