Runner Bean Chutney Recipe

I made some runner bean chutney from your recipe over three weeks ago, and wanted to make some more, but, had lost the recipe. Thank goodness I have found it again, we ate almost half a jar with some cheese at lunchtime. Mmmm..Delish

Is this best if left for a time before eating

Will this be OK with beans that are a bit 'stringy'?

I made 14 jars a year ago and it's still delicious. I kept it in a cupboard in the dark and cool and it has retained its colour flavour and texture. Also the spicy rhubarb chutney is yummy.

It's the best thing to do with runner beans, I love it.

Have made this chutny twice in a row , best one ever so quick to make yummy

can you make this chutney fron beans you have frozen

I made this chutney for the first time had never heard of it before till a neighbour told me his mother made it.
I gave him a jar to try and he said it was as good and would take as much off me as possible, so am making him a batch to enjoy the winter months.
He offered to pay but will give him for free as he does us good turns, roll on next year will be planting runner beans again.

Just wondered if this would work if you used runner beans & green tomatoes half and half

This is my first year making jams and chutney but thought i'd give this a try, it sounded really weird and yet somehow it works…yummy

I MADE TEN JARS OF RUNNER BEAN CHUTNEY AND FOLLOWED YOUR RECIPE BUT WITH BEANS THAT WERE FROZEN LAST SEPTEMBER.I ALSO ADDED A HANDFUL OF RAISENS AND A HANDFUL OF SULTANAS, YUM,YUM. YOU SUGGEST WAITING SIX WEEKS TO MATURE IF THERE'S ANY LEFT ?

This is my first year using this site and am going to make this tomorrow sounds delicious can't wait

I'm making it now…. have cut all ingredients down by half to try it out…. hope I do it justice – never made one before!!

This sounds like a really good recipe. I have made runner bean chutney once before but I didn't like it so I'll give this one a try and let you know how I get on.

This is a great recipe, my grandmother used to make it and in those days it was known as Cumberland Bean Salad. It was in the days before refrigeration and so a preserved/canned salad was quite normal. I have great childhood memories of us kids picking the runner beans and helping my mother make this salad, it took over the whole kitchen for a day! We were raised on a farm like environment and we had bread, soup and cheese every day; the chutney was stored in those great big stoneware jars that are now considered vintage and cost £30-40 and we made about 6 quarts – it was a major summer event! Then we had to wait several months before it matured before we could eat it, also a major family event. Thanks for bring it all back to me I'm off to order some runner beans right away!

Hi, I have a couple of recipes for runnerbean chutney* one of mine says only 1 teaspoon of "dry mustard" & my other recipei to 51b of runnerbeans is 4oz of "dry mustard". *What kind of flavour am I to expect using the amount of "DRY MUSTARD" you require?

Tried this yesterday after my neighbour kindly gave me more beans than you could stick at!!!!! IT IS GORGEOUS and I may gather together some other veg in season and make some more at the weekend! THANK YOU SO MUCH.

@tiesha lippiatt: Did you make your chutney because I'm just thinking the same. I have another recipe saying 2lb beans and 1 TEASPOON of mustard and termeric ???????

Made this runner bean chutney yesterday – .August 29 2011 . Wonderful – shall be making more at the weekend. It's a must try recipe which I shall be passing on to all my friends. yum yum. thanksx

I have a glut on runner beans which are getting a bit old still on the plants – can I use these with this recipe or will they be too stringy?

Can you use beans that are older (tending to be stringy)?

I just made my first ever batch from my glut of runners!!! It tastes sooooo good! (just hope I can keep it long enough to get even better!)
Also, I used mustard seeds instead of powder, I think the seeds look good in the jar. Think I'm going to try adding chillie flakes to the next batch!

This is my favourite I also add chilli flakes to a batch, some with cayenne pepper and the other with my mothers trusted mild recipe we use soft brown sugar, and also cook the beans in water with a pinch of bicarb (keeps the colour) and cook the onions in half the vinegar, then add all together and cook for 15-20 mins !!! My local landlord loves it and even though told to keep it about a month is normally all gone in 4 days as he has it with breaKfast, dinner tea and supper !! I have sliced the beans in a processor previously but doesn't quite taste the same as nicely handcut chunky beans !!!

@Peter Barnett: Having just boiled some runner beans that were left too long, I think the simple answer is to use only beans where the pods are not developed. It isn't just the edges that become stringy, the skin developes tough strings. The recipe looks too good to 'waste on old beans'.

Please can someone tell me if I should cover the pan when cooking the beans and onions? Thanks!

I made this this morning – it is now cooling, but I sampled a bit and it was really lovely. I can't wait until it's fully matured. My neighbour always has a surfeit of runner beans so, from now on, I will be using them in this way. The only alteration I made to the recipe was to add a couple of medium-hot chilli peppers to add a bit of kick. I boiled them at the same time as the onions and green beans. What I really like is that the recipe is not too mustardy. Definitely worth a try as there really is not too much else you can do with runner beans, although I do have a spicy tomato/runner bean recipe which I will add.

@Jane Trippett-Jones:

Jane, I don't think it makes much difference, although it may cook them slightly quicker. I left my pan uncovered and the results were still great. Good luck!

A word of caution. Make sure you give your runnerbeans the occasional stir, especially during the penultimate and last boiling as the sugar can make some beans stick to the base of the pan and burn.

Final word. Neighbour has just been in and sampled a spoonful on some cheddar cheese. His verdict? Wow! Imagine how good it will be in six weeks time. I am expecting him round tomorrow with a bushel of runnerbeans! Bring it on.

I make various chutneys every year and find that leaving the lid off gets rid of all the excess liquid @Jane Trippett-Jones:

Just made my first batch (15 jars)
I also added:
Sultanas, Mustard Seeds, Cumin, Cumin Seeds and some more finely chopped onion and beans while cooking with the vinegar.
Tasting before putting into jars tasted really, really good so I can't wait for 6 weeks.
Think I may have found a new hobby!!!

I used to make Green Bean Chutney over thirty years ago when I was involved with the WI Markets. It was always a good seller and I love it with cheese. Unfortunately this year the birds pinched the flowers off the bean plants and so we had very few beans. Hope I have more success next year and the birds leave the flowers alone.

I have made this twice now, second time I added some leeks as well as onions, fantastic recipe hmmm

This is my first year off making chutney. I've got to say I love it – the recipes are fab. If I can do it, so can you .

Thank you so much for having this recipe. I have searched all my books and have found none for runner bean chutney. I remember making this years ago and found I could not keep it in my cuboards for long as it was eaten very fast. I will remember this web site for other recipes. Thank you.

Thanks Tara and Jan

It worked well; my 22 year old daughter is a now a home made convert! (In fact she's just made her first apple and blackberry jelly)

can salted runner beans be used to make chutney?