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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.
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course chutney, preserves
Cuisine British, Scottish
Servings 56 servings
Calories 32 kcal


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


  • 500 g runner beans
  • 300 g apples
  • 300 g onions
  • 1 red bell pepper
  • 400 g chopped canned tomatoes
  • 1 tsp chilli paste or dried flaked chillis
  • 300 g sugar
  • 1 tsp salt
  • 375 ml vinegar
  • 1 tbsp fish sauce optional


  • 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.


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