Hamdi Saidani This Jamie Oliver Runner Bean Chutney is one of the favorite chutney recipes that uses runner beans as the star ingredient. This chutney can be made with both fresh or frozen runner beans, offering flexibility for any season.
This old fashioned Runner Bean Chutney is really delicious when served with grilled meats like chicken or pork, or as a unique addition to a cheese board featuring strong cheeses like cheddar.
Jamie Oliver Runner Bean Chutney Ingredients
- 1.2kg runner beans (fresh or frozen)
- 3 large white onions, chopped
- 700ml white wine vinegar
- 400g light brown soft sugar
- 1 tbsp ground turmeric
- 1 ½ tbsp mustard seeds
- ½ tbsp English mustard powder
- 1 tbsp nigella seeds
- 65g cornflour
How To Make Jamie Oliver Runner Bean Chutney
- First, trim the ends off the runner beans and cut them into small pieces. Boil these pieces in water for about 3 minutes. After boiling, immediately transfer them to a bowl of iced water to stop the cooking process.
- In a large pot, pour in 350ml of white wine vinegar. Add the chopped white onions and cook them over medium heat until they become soft. This should take about 10 minutes.
- Once the onions are soft, add 400g of light brown soft sugar to the pot. Stir well. Then add the remaining white wine vinegar and mix until the sugar dissolves.
- In a separate bowl, combine 1 tbsp of ground turmeric, 1 ½ tbsp of mustard seeds, ½ tbsp of English mustard powder, and 1 tbsp of nigella seeds. Add 65g of cornflour to this spice mix. Stir it well with some of the remaining vinegar to make a smooth paste.
- Add this spice paste to the pot with the onions. Stir well and cook until the mixture starts to thicken. This should take about 5-7 minutes.
- Now, add the drained runner beans to the pot. Stir to combine them with the onion and spice mixture.
- Bring the mixture to a boil, then reduce the heat and let it simmer. Cook until the beans are tender and the chutney has thickened. This should take about 20-25 minutes.
- Once the chutney is thick enough, remove it from heat. Spoon the chutney into sterilized jars while it’s still hot. Seal the jars tightly and store them in a cool, dry place.
Can You Use Frozen Runner Beans To Make Chutney
Yes, you can use frozen runner beans to make chutney. Just make sure to thaw them completely and drain any excess water before adding them to the recipe.
What To Serve With Runner Bean Chutney
Runner bean chutney pairs well with grilled meats like chicken and pork. It’s also a great addition to a cheese board, especially with strong cheeses like cheddar. You can even use it as a spread for sandwiches or as a dip for crackers.
How To Store Runner Bean Chutney
Store the runner bean chutney in sterilized jars and keep it in a cool, dry place for up to three months. Once opened, it should be stored in the refrigerator and consumed within two weeks.
Can I Freezer Runner Bean Chutney
Yes, you can freeze runner bean chutney. Make sure to use airtight containers and leave some space at the top for expansion. It can be frozen for up to six months. Thaw in the refrigerator before using.
Jamie Oliver Runner Bean Chutney Nutrition Facst
- Calories: 21 kcal
- Fat: 1g
- Carbs: 4g
- Sugars: 3g
- Fiber: 0.3g
- Protein: 1g
- Salt: 0.01g
Try More Chutney Recipes:
- Jamie Oliver Pear Chutney
- Jamie Oliver Marrow Chutney
- Mary Berry Beetroot Chutney
- Jamie Oliver Green Tomato Chutney
- Mary Berry Apple Chutney
- Jamie Oliver Mango Chutney
Jamie Oliver Runner Bean Chutney
Description
This Jamie Oliver Runner Bean Chutney is one of the favorite chutney recipes that uses runner beans as the star ingredient. This chutney can be made with both fresh or frozen runner beans, offering flexibility for any season.
This Runner Bean Chutney is really delicious when served with grilled meats like chicken or pork, or as a unique addition to a cheese board featuring strong cheeses like cheddar.
Jamie Oliver Runner Bean Chutney Ingredients
How To Make Jamie Oliver Runner Bean Chutney
- First, trim the ends off the runner beans and cut them into small pieces. Boil these pieces in water for about 3 minutes. After boiling, immediately transfer them to a bowl of iced water to stop the cooking process.
- In a large pot, pour in 350ml of white wine vinegar. Add the chopped white onions and cook them over medium heat until they become soft. This should take about 10 minutes.
- Once the onions are soft, add 400g of light brown soft sugar to the pot. Stir well. Then add the remaining white wine vinegar and mix until the sugar dissolves.
- In a separate bowl, combine 1 tbsp of ground turmeric, 1 ½ tbsp of mustard seeds, ½ tbsp of English mustard powder, and 1 tbsp of nigella seeds. Add 65g of cornflour to this spice mix. Stir it well with some of the remaining vinegar to make a smooth paste.
- Add this spice paste to the pot with the onions. Stir well and cook until the mixture starts to thicken. This should take about 5-7 minutes.
- Now, add the drained runner beans to the pot. Stir to combine them with the onion and spice mixture.
- Bring the mixture to a boil, then reduce the heat and let it simmer. Cook until the beans are tender and the chutney has thickened. This should take about 20-25 minutes.
- Once the chutney is thick enough, remove it from heat. Spoon the chutney into sterilized jars while it’s still hot. Seal the jars tightly and store them in a cool, dry place.
