Runner Bean, Courgette, Apple and Red Onion Chutney


How to use allotment goodies and make a tasty chutney that goes well with anything from cheese, Ploughmans Lunch, cooked meats or sausages.  


500g runner beans, slice into 1cm slices

4 courgettes, thinly sliced (marrow would work too)

350g apples, peeled, cored and roughly chopped

2 red onions, finely chopped (you could use white onions)

200g dark soft brown sugar

150g light soft brown sugar

100g granulated sugar

1 teaspoon mustard powder

1 teaspoon turmeric

1 teaspoon coriander seeds (or use ground coriander)

300ml cider vinegar

200ml clear distilled vinegar

(I find malt vinegar too harsh!)


Make sure you’ve got some clean jam jars at the ready, we’ll deal with these in a bit. I made 6 jars of chutney, about 4lbs in total. 

Prepare all your vegetables and fruit and put into a large heavy bottomed pan.

Add the sugars, spices and vinegar to the pan. Stir well to combine.

Turn to a medium heat until the sugars have melted. Stir occasionally.

Bring to the boil and boil for ten minutes.

Turn the heat down to a simmer and leave to thicken for around 1 1/2 hours. Stir occasionally.

Preheat the oven to 150 degrees.

Now to sterilise your jars. 

Wash in hot soapy water, rinse with hot clean water, place on a baking tray and put into a warm oven for at least 30 minutes. The hot chutney needs to be put into hot jars.

Place a circle of waxed paper on the top of the chutney and seal the lid tightly on the jar.

Leave for at least two weeks to mature before eating. It does taste nice straight away!

Store in a cool, dark place. Once open keep in the fridge and eat within two or three months.


Please share the chutney love but remember to credit my HumbugsHouse Blog as the source of your recipe. Thank you.


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