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Runner bean and sweet red pepper chutney
Makes: 2 x 350ml-400ml jars
Prep time: 20 minsTotal time: 
Recipe photograph by Dan Jones.
Runner bean and sweet red pepper chutney
Makes: 2 x 350ml-400ml jars
Prep time: 20 minsTotal time:
See more recipes
Nutritional information (10g serving)
Calories
34Kcal
Fat
0gr
Saturates
0gr
Carbs
7gr
Sugars
7gr
Fibre
0gr
Protein
0gr
Salt
0gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
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.TipTo 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.