Mary Berry Runner Bean Chutney Recipe

If you have an abundance of runner beans in the garden, this Mary Berry Runner Bean Chutney Recipe is one of the best ways to preserve them. This traditional chutney combines tender runner beans with onions, vinegar, sugar, and warming spices to create a sweet, tangy, and richly flavored condiment. The texture is chunky yet spoonable, making it perfect alongside cheese, cold meats, and sandwiches. It is an easy recipe that takes about 1 hour and 45 minutes from start to finish, including cooking and cooling time.

Ingredients

For the Runner Bean Chutney

1kg runner beans, trimmed and finely sliced
500g onions, finely chopped
500ml malt vinegar
350g soft brown sugar
2 teaspoons mustard seeds
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon salt
1 apple, peeled and grated
1 garlic clove, crushed

For Storage

6 sterilized glass jars with lids

How to Make Mary Berry Runner Bean Chutney Recipe

Prepare the jars: Wash and sterilize the jars and lids. Keep them warm until needed.
Prepare the vegetables: Trim the runner beans and slice them finely. Chop the onions, grate the apple, and crush the garlic.
Combine the ingredients: Place the runner beans, onions, apple, garlic, vinegar, sugar, mustard seeds, ginger, turmeric, and salt into a large preserving pan.
Bring to a boil: Heat gently while stirring until the sugar dissolves completely. Increase the heat and bring the mixture to a gentle boil.
Simmer the chutney: Reduce the heat and simmer uncovered for 60 to 70 minutes. Stir regularly to prevent sticking and ensure even cooking.
Check consistency: The chutney is ready when it becomes thick and a spoon drawn across the base of the pan leaves a clear trail.
Cool slightly: Remove from the heat and let the chutney stand for 5 minutes.
Fill the jars: Spoon the hot chutney into warm sterilized jars and seal immediately.
Mature and store: Leave to cool completely. Store in a cool dark place and allow the flavors to develop for at least 2 weeks before opening.

Tips for the Best Runner Bean Chutney

How do I stop the chutney from becoming watery?

Simmer uncovered and allow enough cooking time for excess liquid to evaporate. The chutney should be thick before jarring.

Can I make the chutney smoother?

Finely chop the runner beans and onions before cooking for a less chunky texture.

How do I know when the chutney is ready?

Run a wooden spoon across the bottom of the pan. If the mixture parts and leaves a visible trail for a few seconds, it is ready.

Why should I let chutney mature?

Resting the chutney for a couple of weeks allows the vinegar, sugar, and spices to blend into a richer and more balanced flavor.

Serving Suggestions

Serve with mature cheddar cheese.
Add to sandwiches and wraps.
Pair with cold meats and pork pies.
Include on a ploughman’s lunch platter.
Use as a flavorful burger topping.

Storage

Room Temperature

Store unopened jars in a cool, dark cupboard for up to 12 months.

Refrigerator

Once opened, keep refrigerated and use within 4 weeks.

Freezing

Freezing is not generally recommended as it may affect the texture. Properly sealed jars provide excellent shelf life.

Nutrition

Calories: 55 kcal
Carbohydrates: 13g
Protein: 1g
Fat: 0.2g
Saturated Fat: 0g
Sodium: 120mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

How long does runner bean chutney last?

Properly sealed and stored jars can last up to 12 months in a cool dark place.

Can I use white vinegar instead of malt vinegar?

Yes, but malt vinegar gives a deeper traditional flavor. White vinegar creates a lighter taste.

Can I freeze runner bean chutney?

Freezing is possible but may slightly affect the texture. Properly sealed jars are usually sufficient for long-term storage.

When is the best time to eat the chutney?

For the best flavor, allow the chutney to mature for at least 2 weeks before opening.