Spicy runner bean chutney
This fiery condiment makes the perfect accompaniment for punchy cheese toasties, a classic ploughman's, or in antipasti platters and sandwiches
- Preparation:
- Cooking:
- Total:
- Serves: 450 persons
Ingredients
- 500g runner beans , any strings removed and cut into 1.5cm pieces on an angle
- 1tbsp sea salt flakes
- 1 ½tbsp cornflour
- 300ml cider vinegar
- 100g caster sugar
- 2tsp fennel or coriander seeds
- 1tsp black mustard seeds
- ¼-½ tsp chilli flakes
- 1tsp turmeric
- 1tbsp English mustard powder
Instructions
Step 1
Put the beans into a bowl, and add the salt. Scrunch together to coat all the veg in salt and leave for 3 hours. Rinse the green beans and pat dry.Step 2
Whisk the cornflour with a splash of vinegar and stir to dissolve, then pour into a saucepan with the remaining vinegar and ingredients. Heat over a medium high heat for 10 mins until thickened to coat the back of a spoon.Step 3
Tip in the green beans, and cook, covered, for another 20-25 mins until the beans are tender. Stir frequently to prevent it sticking to the bottom. Transfer to sterilised jars, seal and leave to cool. Best eaten after a few weeks, but keep for 6 months in a cool, dark place.