Here in Australia we are on the verge of spring and planting has begun in the Market Garden.
Kirsten has just posted a Blog about the joys of Scarlet Runner Beans which we love to grow at Milkwood, and one of our Canadian followers has asked for ideas for turning Runner Bean Abundance into good things for storing.
My later Mother grew these beans as one of her favorites and she made the most delicious Runner Bean Chutney. She died last year, sadly. However I am reminded of her every time I eat some of the chutney made here last season by the inimicable and most excellent chef Rose. It is wonderful, but of course not quite (not quite) as good as Mother’s….
So – for all other Runner Bean growers, and all lovers of chutney here is the recipe :
Ann Couling’s Runner Bean Chutney
- 2 lbs (1 kg) Runner Beans (after stringing and chopping finely – best with a bean slicer)
- 1½lbs (750 gm) onions (chopped)
- 2 pints (1 lt) Malt vinegar
- 2 lbs (1 kg) demerara sugar
- 3 tablespoons (45 ml) cornflour
- a little salt
- 1½tablespoons (20 ml) turmeric
- 1 teaspoon (5 ml) dry mustard
Cook sliced beans in salted water and strain well in a colander.
Boil onions in a large saucepan until tender in 2/3 of the vinegar, then add the cooked beans and boil for 15 minutes.
Remove from heat and add the sugar and other dry ingredients that have been mixed into the rest of the vinegar in a basin.
Return to the heat and boil for 10 minutes (stir occasionally to stop it sticking).
When cool, pot and seal.
Makes approximately 7 lbs (3 kg)