Runner bean and courgette chutney recipe

1. 1

   Put the beans, courgettes, apples, and onions in a preserving pan or a large, heavy, stainless steel saucepan.

2. 2

   Then add the sugar, mustard powder, turmeric, and coriander seeds.

3. 3

   Pour in the vinegar and stir.

4. 4

   Cook over gentle heat, stirring until all the sugar has dissolved, then bring to a boil and cook at a rolling boil, stirring occasionally, for about 10 minutes.

5. 5

   Reduce to a simmer and cook for about 11/2 hours, stirring from time to time, until the mixture thickens.

6. 6

   Stir continuously near the end of cooking time so that the chutney doesn't catch on the base of the pan.

7. 7

   Ladle into warm, sterilized jars with non-metallic or vinegar-proof lids, making sure there are no air gaps.

8. 8

   Cover each pot with a waxed paper disc, seal, and label.

9. 9

   Store in a cool, dark place.

10. 10

    Allow the flavours to mature for 1 month and refrigerate after opening.

* Per serving · 4 servings · Values may vary.

No additional tips available.