Runner bean chutney recipe

  • 3 or 4 jars
  • Easy

Use up your runner bean glut with this easy chutney recipe

jars of chutney

Every allotment across the country will have plots studded with elongated wigwams. If, back in early spring, you were wondering what they were, July offers the answer: they are supports for runner beans.

A late starter, the bean needs warm soil. The legume lives up to its name by shooting up bamboo poles quickly through May and June before throwing out a host of red flowers. These are pollinated by bees and soon long pods develop. The beans need to be picked young – not more than 8-9 inches long – and steamed or boiled and then tossed in butter. Old runner beans can be stringy and the husks around the growing seeds can feel like a mouthful of sandpaper, so is best avoided.



  • Runner beans 2 lbs
  • White onions 4
  • Demerara sugar 1 ½ lbs
  • Turmeric powder 1 ½ tbsp
  • English mustard powder 1 ½ tbsp
  • White vinegar 1 1/4 pints
  • Cornflour 1 tbsp


  • Step 1

    Peel onions and cut  small.

    basket of runner beans
  • Step 2

    Slice beans and boil together with onions in salted water until both are tender.

  • Step 3

    Strain and drain well then cut up small or put through mincer.

  • Step 4

    Add sugar and 1¼ pints vinegar and boil for 15 mins.

  • Step 5

    Mix turmeric, mustard and cornflour with the remaining vinegar add to the bean and onions

  • Step 6

    Boil for another 15 mins.

  • Step 7

    Allow to cool and put in sterilised jars. Leave to develop for four to six weeks.

Freshly picked runner beans are a tasty addition to any meal – and packed full of vitamin C, folic acid, protein and fibre.