Spicy Bean Chutney

© Abaroth 2020. Permission is given to reproduce for non-profit purposes only.


Makes approximately 3 litres.


900g Onions (roughly chopped)

900g Runner beans (sliced)

850ml Malt vinegar

40g Cornflour

1 tbsp Mustard powder

1 tbsp Mild curry powder

2 tsp Mustard seed

225g Soft brown sugar

450g Demerara sugar

pinch of salt


  1. Place the onions in a large pan with 275ml of the vinegar, and simmer gently for 20 minutes, or until soft.

  2. Place the beans in second pan with water and a pinch of salt. Boil for 5 minutes.

  3. Strain the beans through a colander, and add them to the onions, once finished..

  4. In a small bowl mix the cornflour, mustard powder, curry powder and mustard seeds with a little of the vinegar to make a smooth paste.

  5. Add this to the onions and beans, along with the rest of the vinegar, and simmer for 10 minutes.

  6. Place the jars in the oven at 100C

  7. Add both sorts of sugar, and simmer for a further 15 minutes.

  8. Pour into warm jars.

  9. Once cool, add wax discs to the top of the chutney, and add the lids.

  10. Add labels and keep for at least a month before eating.

  11. Store in a cool dark place for up to 12 months.


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