Runner Bean Chutney

When I'm not making something nice to look at, I'm usually making something nice to eat! 

 

Just opened another new jar of chutney today.  I'm certainly getting through all my jams and pickles, especially as I have given about half away to family and friends as presents.  But I did make quite a lot towards the end of summer.  You could say I went into pickling overdrive!  So what is left should hopefully see me through til the new growing season.  Now despite what it says on the jar, this chutney is NOT spicy.  It was spicy when tasted it before potting, but the spice has totally mellowed out on maturing.  In fact my daughter can't get enough of this one, and she is only a toddler.

This is my own recipe for Runner Bean Chutney and is for quite a large batch.  I was using up a glut of beans and marrows from our allotment, but please feel free to experiment with your own fruit and veg combinations.  Its best to use up what you've got laying around, in my experience chances are it will come out tasting nice!

Runner Bean Chutney:

Ingredients:

900g marrow
800g runner beans
4 large onions (400g approx)
600ml vinegar
450g sugar
2 tsp turmeric
1 1/2 tsp coriander seeds
1 tsp mustard powder
1 tsp paprika
1 tsp salt
1 tsp black pepper

Method:

1.  Peel tough skin from marrow and dice.  String and chop beans.  Peel and slice onions finely (the more finely chopped the vegetables are at this stage, the better spreading consistency the chutney will have).

2.  Put all ingredients into a large stainless steel saucepan and bring to the boil slowly.  Stirring until the sugar is dissolved.

3.  Simmer gently for 1 1/2-2 hours, stirring regularly to prevent chutney from catching on the bottom of the pan.

4. The chutney is ready when the mixture is nice and thick and a wooden spoon drawn across the base of the pan leaves a trail.

5. Ladle into warm sterilised jars and seal whilst hot.

6. Store in a cool dark place. Chutneys can taste harsh if they are eaten straight away. Leaving it to mature for 1-2 months will allow the flavours to mature and develop.

 

Most of all this process is not hard or scary.  The only important parts are that the jars are clean and well sterillised and the chutney is hot when potting up.  Also that the level of sugar and vinegar is sufficient for successful preserving.  If storred correctly, this chutney should easily keep for a year. Don't be afraid to experiment, and be prepared to throw all your windows open, happy preserving!