Description
Jamie Oliver’s runner bean chutney reveals a zesty British garden treasure that elevates home-preserved condiments. Summer’s freshest harvest mingles with tangy spices, creating a preserve you cannot resist spreading on artisan breads or pairing with sharp cheeses.
Ingredients
Scale
Main Vegetables:
- 1.2 kg (2.6 pounds) runner beans (fresh or frozen)
- 3 large white onions, chopped
Spices and Seasonings:
- 1 tablespoon ground turmeric
- 1 ½ tablespoons mustard seeds
- ½ tablespoon English mustard powder
- 1 tablespoon nigella seeds
Liquid and Thickening Agents:
- 700 milliliters (23.7 fluid ounces) white wine vinegar
- 400 grams (14.1 ounces) light brown soft sugar
- 65 grams (2.3 ounces) cornflour
Instructions
- Prepare the runner beans by trimming off the ends and cutting them into small, bite-sized pieces. Blanch the beans in boiling water for approximately 3 minutes, then quickly transfer them to a bowl filled with ice water to halt the cooking process and preserve their vibrant color and crisp texture.
- In a large cooking pot, pour 350 milliliters (11.8 fluid ounces) of white wine vinegar. Add finely chopped white onions and sauté over medium heat until they become translucent and softened, which typically takes around 10 minutes.
- After the onions have softened, incorporate 400 grams (14.1 ounces) of light brown soft sugar into the pot. Thoroughly stir the mixture, then pour in the remaining white wine vinegar and continue stirring until the sugar completely dissolves.
- Create a spice blend in a separate mixing bowl by combining 1 tablespoon of ground turmeric, 1.5 tablespoons of mustard seeds, 0.5 tablespoons of English mustard powder, and 1 tablespoon of nigella seeds. Add 65 grams (2.3 ounces) of cornflour to the spice mixture and blend with some of the remaining vinegar to form a smooth, homogeneous paste.
- Introduce the prepared spice paste into the pot with the onions. Stir extensively and continue cooking until the mixture begins to thicken, which should take approximately 5-7 minutes.
- Drain the blanched runner beans and add them to the pot. Gently fold the beans into the onion and spice mixture, ensuring even distribution of flavors.
- Bring the entire mixture to a rolling boil, then reduce the heat to a gentle simmer. Continue cooking until the runner beans become tender and the chutney reaches a thick, consistent texture, which typically requires 20-25 minutes of simmering.
- Once the chutney has achieved the desired consistency, remove the pot from the heat. While still hot, carefully spoon the chutney into sterilized glass jars. Seal the jars tightly to ensure proper preservation and store them in a cool, dark location.
Notes
- Capture the essence of summer’s bounty by transforming runner beans into a vibrant, homemade chutney.
- Master the art of preservation with this simple yet sophisticated condiment that elevates everyday meals.
- Maximize flavor complexity by slow-cooking ingredients to create a harmonious blend of sweet, tangy, and spicy notes.
- Unlock the potential of runner beans through careful blanching, which preserves their bright color and nutritional value.
- Gift jars of this delectable chutney to impress friends and family with your culinary creativity.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Appetizer, Snacks
- Method: Simmering
- Cuisine: UK
Nutrition
- Serving Size: 10
- Calories: 145
- Sugar: 15g
- Sodium: 15mg
- Fat: 0.5g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 1g
- Cholesterol: 0mg