Recipe

11/2lbs onions – skinned and chopped small

2lbs runner beans – trimmed and sliced

1 pint vinegar (malt or cider)

3 tbsp cornflour

1 tbsp mustard powder

1 tbsp mustard seeds

1 tbsp turmeric

1 lb sugar (half Demerara and half soft brown sugar)

Recipe

I chop the onions with a blade in my mixer until very small. Then put the onions in a saucepan with ½ pint of vinegar and let this simmer for 20 minutes.

Cook the sliced runner beans in a other saucepan of boiling water for around 5 to 10 minutes – or until the runner beans are tender. Once cooked drain the runner beans, and add them to the onions.

In a bowl mix the cornflour, mustard, mustard seeds and turmeric with some of the remainder of the vinegar until a smooth paste, then add this paste to the mixture.

Add the rest of the vinegar and the sugars. Mix well and let it boil – then reduce the heat to allow it to simmer for around 1 hour. Giving it the occasional stir, so it doesn’t burn on the bottom.

Spoon the chutney into clean jars and cover and seal in a normal way.

The post Runner Bean Chutney appeared first on Vegetable gardening.

Another favourite chutney in our house is beetroot chutney. This recipe makes around 8lbs of chutney.

3lbs raw chutney – peeled and grated

2lbs cooking apples – cored, peeled and chopped

1lb onions – skinned and chopped

1lb raisins

21/2 pints vinegar (malt or cider)

2 tbsp ground ginger

All you need to do is place all the ingredients in a large preserving pan and gently heat until the sugar starts to dissolve. Then bring to the boil and simmer for around 3 hours – the mixture needs to be thick with no excess liquid.

Spoon the chutney into cleaned jars and cover and seal.

The post Beetroot Chutney appeared first on Vegetable gardening.