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Runner bean and sweet red pepper chutney
Makes 2 x 350ml-400ml jars | prep 20 mins | total time
Runner bean and sweet red pepper chutney
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Makes 2 x 350ml-400ml jars | prep 20 mins | total time
Rate
Nutritional information (10g serving)
Calories
34Kcal
Fat
0gr
Saturates
0gr
Carbs
7gr
Sugars
7gr
Fibre
0gr
Protein
0gr
Salt
0gr
Ingredients
- 2 red sweet pointed peppers, halved and deseeded
- 500g runner beans, trimmed
- 1 tbsp vegetable oil
- 2 tsp mustard seeds
- 250g echalion shallots, peeled, halved and sliced
- 1 tsp English mustard powder
- 1 tsp turmeric
- 4 tsp cornflour
- 500ml distilled white vinegar
- 450g demerara sugar
Step by step
Get ahead
Store unopened in a cool, dark place for a few months. Chill once opened.
- Preheat the grill to high. Put the peppers on a baking tray skin-side up and place under the hot grill for 10-15 minutes, until the skins are blackened. Transfer to a bowl, cover with clingfilm and cool before peeling off the skins and slicing the flesh into strips.
- Meanwhile, finely slice the runner beans at an angle into 5mm strips. Blanch for 2 minutes in lightly salted boiling water, until just tender, drain and refresh under cold water, then drain again.
- Heat the oil in a large pan, then add the mustard seeds and cook, stirring constantly, for about a minute or until they start to pop. Add the shallots and cook gently for 8-10 minutes until translucent. Mix together the mustard powder, turmeric and cornflour with 1 teaspoon of salt and 2 tablespoons of the vinegar. Stir this paste into the softened shallots, then add the remaining vinegar and sugar and stir on a low heat until the sugar has dissolved. Bring to the boil, then add the beans and simmer for 30-35 minutes or until thick enough that a spoon drawn across the bottom of the pan leaves a clear trail. Stir in the peppers and heat for a minute, then pack into sterilised jars and store in a cool, dark place for a few weeks before eating.
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Tip To sterilise jars, heat them in a low oven (150°C, fan 130°C, gas 2) for 10 minutes, then fill while the jam/chutney/cordial is hot.