There comes a moment when you have a glut of runner beans and simply can’t find a use for them – this is the time to think pickles or chutney. Chutneys such as this one are cooked slowly to a jam like consistency, then matured in the jar for a few weeks to produce a mellow fruity flavour that is a perfect accompaniment to cooked meats and cheeses.
For about 6 one pound jars you need:
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2lb (900g) runner beans sliced thin (peeled weight)
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1lb (450g) onions sliced fine
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425 ml white vinegar
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20z (50g) plain white flour
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1 tbs mustard powder
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½ tsp ground black pepper
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½ tsp ground turmeric
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5oz (150g) granulated sugar
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½ tsp salt
Method:
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First cook the beans by placing in a pan with the onions, add a pinch of salt and enough water to cover.
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Mix together the tablespoon of vinegar, the flour and the spices to a paste, then gently add the rest of the vinegar bit by bit and heat gently in another pan.
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Simmer for a few minutes until the flour is cooked and it begins to thicken, then add the sugar and allow to simmer until sugar is dissolved and you have a thick shiny sauce.
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Drain the beans and onions and add to the sauce and stir well, then allow to cook for about 10 minutes.
Your pickle should be done now and can be spooned into sterilized jars. Seal with vinegar proof cover, and store for at least two weeks, though it is best if left to mature