Tuesday, 17 August 2010

Runner Bean Chutney

This is a great way of preserving runner beans, especially if like me, you have an excellent harvest this year.  This chutney is good with cheese, cold cuts of meat and spinach goat's cheese and tomato tart (see my posting Friday 6 August).  It's also particularly good with Pizza.

2 lb of runner beans, chopped or sliced
1 lb of chopped onions
1½ pint of vinegar
1½ lb of demerara sugar
½ tablespoon of turmeric
½ tablespoon of dried mustard

Place all the ingredients in a large sauce pan and bring to the boil, reduce to a simmer and cook, uncovered, for 30 minutes, stirring occasionally until reduced and thickened.

Pour into warm jars and seal with a lid.

Store in a cool dark place.

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