Runner bean chutney

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Prep time:

Cook time:

Serves: 6

By 4point2kids



  • 2lb demerara sugar

  • 410ml malt vinegar

  • 1 tsp dry mustard

  • 1 tsp cornflour (but may need more)

  • 700g onions chopped

  • 900g runner beans (total weight after stringing)

  • 1.5 tbsp turmeric


  1. Cook the beans.
  2. Boil onions in half a pint of vinegar.
  3. Add beans and another half pint of vinegar.
  4. Boil for 15 minutes.
  5. Mix dry ingredients together and add to beans with a pinch of salt – boil for 10 minutes.
  6. Leave to cool.
  7. Pot.

Handy Hint

I tend to use the upper amount of cornflour.

Additional Information

  • Make Ahead

  • Jam and chutney

  • sauce

  • Low fat

  • Vegetarian

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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Your comments

  • Angepaget 30/08/15 11:15

    As the mother of a daughter who is gluten free I was not very happy to see your recipe for runner bean chutney which you are stating is gluten free, has malt vinegar in it, which contains barley, sometimes wheat! I don't understand. Malt vinegar is not gluten free!

  • tasmaniandevilchaser 13/12/13 12:02

    Really nice chutney, sweet - a good way to use up runner beans

  • 05/11/09 21:14

    Whenever i offer this to someone for the first time they look at me as if I'm mad BUT once tasted forever hooked....