Spicy runner bean chutney

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

Instructions

  1. 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.
  2. 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.
  3. 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.