A homemade and healthier version of an old homegrown favourite! We’re just finishing off the runner bean chutney that we made last summer and are really going to miss it. Especially good with cheese or ham, our chutney is free of refined sugars, very tasty and a fantastic way to make the most of your bountiful runner bean harvests.
I love making chutney in a slow cooker, but this recipe also works brilliantly on the hob. You’ll be dreaming of summer whilst eating your runner bean chutney in the depths of winter. Yay!
Runner Bean Chutney
- 1.6kg runner beans
- 1kg onion, peeled & finely sliced
- 700ml apple cider vinegar
- 350g rice syrup
- 2tbsp turmeric
- 2 tbsp dill seeds
- 2tbsp mustard seeds
- 2tbsp sesame seeds
- 2 tbsp chia seeds
- Top, tail and string your beans if necessary. Slice into 2-3cm chunks.
- Put all the ingredients in a slow cooker and cook on high for 6hrs.
- Turn down to low and continue cooking for another 10hrs until sticky and chutney-like!
- If cooking on the hob, use a big pan. Place all the ingredients in the pan and bring to the boil. Turn down the heat and simmer gently for around 1 1/2 hours.
- Prepare your jars and lids by sterilising with boiling water. Decant the chutney into the jars and seal whilst still hot.
- Leave to cool before storing somewhere cool and dark. Your chutney will last for at least 6 months.
Recipe by Homegrown Kate www.homegrownkate.com