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Runner Bean Chutney with Tomato & Chillis on spoon over jar

Runner Bean Chutney with Tomato & Chilli

Janice Pattie
A sweet and chunky gently spiced preserve which is ideal to use seasonal runner beans from the garden or allotment.
4.70 from 13 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course chutney, preserves
Cuisine British, Scottish
Servings 56 servings
Calories 32 kcal

Equipment

  • Large saucepan
  • Sharp knife
  • chopping board
  • Measuring spoons
  • weighing scales
  • 4 sterilsed glass jars with lids

Ingredients
 

  • 500 grams runner beans
  • 300 grams apples
  • 300 grams onions
  • 1 red bell pepper
  • 400 grams chopped canned tomatoes
  • 1 teaspoon chilli paste or dried flaked chillis
  • 300 grams sugar
  • 1 teaspoon salt
  • 375 millilitres vinegar
  • 1 tablespoon fish sauce optional

Instructions
 

  • Remove any strings from the runner beans then chop the beans into small pieces.
  • Put into a large pan, cover with boiling water and a teaspoon of salt.
  • Bring to the boil and cook for 10 minutes until tender.
  • Peel core and roughly chop apples.
  • Peel and finely chop the onion.
  • Core and finely chop the red pepper.
  • Drain runner beans then return them to the pan.
  • Add onions, apple, and pepper to the pan.
  • Pour in the vinegar and simmer the fruit and vegetables until nearly soft.
  • Add the canned tomatoes and chilli paste to the pan.
  • Put in the salt, sugar, and fish sauce, if using.
  • Simmer, stirring frequently, until the chutney is thick.
  • Pot into warm sterilised jars and seal immediately.

Nutrition

Calories: 32kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 78mgPotassium: 51mgFiber: 1gSugar: 7gVitamin A: 139IUVitamin C: 5mgCalcium: 7mgIron: 1mg