Chutney Recipes

Bean Chutney recipe

Ever thought about using runner beans in a chutney? Nope? Well try this super simple chutney recipe to use up your next glut of runner beans and you'll definitely be a convert. Serve with a cheeseboard and cold cuts of meat or use in sarnies.


  • 1kg runner beans
  • 2 small onions
  • 1 tsp. each minced garlic and ginger
  • 650g brown sugar
  • 850ml malt vinegar
  • 1 1/2 tbsp. corn flour
  • 1 tbsp. each ground turmeric and mustard powder
  • 1/2 tsp. mild chilli powder or chilli flakes


  1. Peel the onions and finely dice. Trim the ends of the runner beans and then chop quite finely.

  2. Place into boiling salted water and simmer for 2-3 minutes until tender. Drain and then put into a clean saucepan with the garlic, ginger, sugar and most of the vinegar.

  3. Bring to the boil and then simmer for 15 minutes.

  4. Mix the corn flour, turmeric, mustard powder and chilli powder with the rest of the vinegar until smooth, then pour back into the pot.

  5. Simmer for another 15 minutes and then spoon into sterilised jars.

You could also make this chutney with sugar snap peas or even baby corn. This recipe makes 2 x 450g jars of chutney.

Author: Laura Young.

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650gabout 23 oz (22.92745 oz based on 0.035273 ounces in a gram)
850mlabout 3 ½ cups (3.5927 cups based on 236.59 mililitres in a US cup)


Published: February 16, 2012
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Published by Starsol