How to Make Mary Berry Runner Bean Chutney

If you have a surplus of runner beans from your garden or allotment, or you just love their crunchy and fresh flavor, then you might want to try this delicious runner bean chutney recipe by Mary Berry. Mary Berry is a renowned British cook, author, and television presenter, best known for her role as a judge on The Great British Bake Off. She has written over 70 cookbooks and has a wealth of experience in creating simple and tasty recipes for home cooks.

Runner bean chutney is a great way to preserve the summer harvest and enjoy it throughout the year. It is a sweet and tangy condiment that goes well with cheese, cold meats, sandwiches, and salads. It is also very easy to make, requiring only a few basic ingredients and some patience.

In this guide, I will show you how to make runner bean chutney step by step, following Mary Berry’s recipe.

What is Mary Berry Runner Bean Chutney

Ingredients

 You will need:

• 1.2 kg (2 lb 10 oz) runner beans
• 3 large white onions, chopped
• 700 ml (1 1/4 pint) white wine vinegar
• 400 g (14 oz) light brown soft sugar
• 1 tbsp ground turmeric
• 1 1/2 tbsp mustard seeds
• 1/2 tbsp English mustard powder
• 1 tbsp nigella seeds
• 65 g (2 1/4 oz) cornflour
• Salt

This recipe makes about 2.5 kg (5 lb) of chutney, which is enough to fill about six 450 g (1 lb) jars. You will also need a large preserving pan or a heavy-bottomed saucepan, a chopping board, a knife, a colander, a wooden spoon, a measuring jug, a small bowl, a whisk, a ladle, a funnel, and some sterilized jars and lids.

Why You Love this Recipe

• This recipe is a great way to use up your excess runner beans and enjoy their fresh and crunchy flavor all year round.
• This recipe is very easy to make, requiring only a few basic ingredients and some simple steps. You can make a large batch of chutney and store it for later use.
• This recipe is inspired by Mary Berry, a famous and respected British cook who has a lot of experience and expertise in creating delicious recipes for home cooks.
• This recipe is versatile and can be paired with a variety of dishes, such as cheese, cold meats, sandwiches, and salads. It adds a sweet and tangy touch to your meals and snacks.

How to Make Mary Berry Runner Bean Chutney

Here are the steps to make runner bean chutney:

Step 1: Prepare the runner beans

Trim the ends of the beans and gently pull away any stringy bits on the sides. Cut them diagonally into thin slices, about 0.5 cm (1/4 inch) thick. You can use a food processor or a mandoline slicer to speed up this process. Bring a large pan of water to the boil and add some salt. Cook the beans for about 3 minutes, until they are slightly tender but still crisp. Drain them and plunge them into a bowl of iced water to stop the cooking process and preserve their color. Leave them to cool for 5 minutes, then drain them again and set them aside.

Step 2: Cook the onions

Put the chopped onions in the preserving pan or saucepan and pour over 350 ml (12 fl oz) of the vinegar. Bring the mixture to a boil, then reduce the heat and simmer for about 15 minutes, stirring occasionally, until the onions are soft and translucent.

Step 3: Add the sugar and more vinegar

Add the sugar and another 250 ml (9 fl oz) of the vinegar to the onion mixture and stir well until the sugar dissolves. Bring the mixture back to the boil, then lower the heat and cook for another 2 minutes.

Step 4: Make the spice paste

In a small bowl, whisk together the turmeric, mustard seeds, mustard powder, nigella seeds, cornflour, and a pinch of salt. Add the remaining 100 ml (3 1/2 fl oz) of vinegar and whisk until you have a smooth paste.

Step 5: Add the spice paste and the beans

Stir the spice paste into the onion mixture and bring it to a boil, stirring constantly to prevent any lumps. Cook for about 3 minutes, until the chutney is thickened. Add the drained beans and stir well to coat them with the sauce. Simmer for another 30 minutes, stirring regularly, until the beans are tender but still have some bite and the chutney has reduced slightly.

Step 6: Fill the jars

Ladle the hot chutney into the sterilized jars using a funnel. Leave about 1 cm (1/2 inch) of headspace at the top of each jar. Wipe the rims with a clean cloth and seal with sterilized lids. Label the jars with the name and date of the chutney and store them in a cool, dark place for up to three months.

Step 7: Enjoy your chutney

Before you open a jar of chutney, let it mature for at least two weeks to allow the flavors to develop. Once opened, keep it in the fridge and use it within two weeks. Enjoy your runner bean chutney with cheese, cold meats, sandwiches, salads, or anything else you like.

How Do I Serve Mary Berry Runner Bean Chutney

1. Condiment Complement: Perfect as a side with cheeses, especially cheddar, or meats like ham, turkey, and roast beef.
2. Recipe Enhancer: Incorporate into pies, quiches, casseroles, and curries for a flavorful twist and added texture.
3. Solo Star: Savored by itself on crackers or bread, it’s an inviting appetizer for gatherings.

Pro Tips to Make Perfect Mary Berry Runner Bean Chutney

1. Uniform Slicing: A food processor or mandoline slicer ensures even slices of beans, promoting consistent cooking.
2. Preserving Freshness: Briefly blanch beans in boiling water and then immerse in iced water. This maintains their vibrant green hue and crunch.
3. Lump-free Consistency: Pre-mixing cornflour with vinegar ensures a smooth chutney texture without unwanted lumps.
4. Safe Storage: Sterilize jars by boiling or baking (140°C/275°F) to safeguard against potential spoilage.

How do I store Mary Berry Runner Bean Chutney?

• Jar Prep: Always use sterilized jars with secure lids. For reference, label with the chutney’s name and date.
• Maturation: For an enriched flavor profile, allow the chutney to sit for a couple of weeks before indulging.
• Post-Opening Care: After opening, store in the fridge and consume within a fortnight.

Mary Berry Runner Bean Chutney Nutrition

Some possible bullet points for the nutrition section are:

FAQs

How long does runner bean chutney last?

Runner bean chutney can last for up to three months if stored in sterilized jars and sealed tightly in a cool, dry place. Once opened, it should be kept in the fridge and used within two weeks.

What can I serve runner bean chutney with?

Runner bean chutney is a versatile condiment that can be served with cheese, cold meats, sandwiches, and salads. It also goes well with curries, pies, quiches, tarts, casseroles, and more. You can also enjoy it on its own with some crackers or bread.

How do I make runner bean chutney spicy?

If you like your chutney spicy, you can add some red chili flakes, fresh or dried chilies, or cayenne pepper to the onion and vinegar mixture. You can also increase the amount of mustard seeds, mustard powder, or nigella seeds for more heat and flavor.

How do I make runner bean chutney without sugar?

Sugar is an important ingredient in chutney making as it helps to preserve the fruit and vegetables and balance the acidity of the vinegar. However, if you want to make runner bean chutney without sugar, you can try using honey, maple syrup, agave nectar, or stevia as natural sweeteners. You may need to adjust the amount and taste of the chutney accordingly

Final Words

I hope you found this guide helpful and that you will try this runner bean chutney recipe by Mary Berry. It is a great way to use up your runner beans and make a delicious homemade condiment that you can enjoy all year round. Let me know how it turns out for you and what you think of the taste. Happy cooking!