Runner bean and sweet red pepper chutney

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Emma Franklin

Makes 2 x 350ml-400ml jars | prep 20 mins | total time 1 hr 10 mins

Ingredients

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.
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.

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