Delia Smith Green Bean Chutney

My nan used to keep a row of mismatched jars on her kitchen windowsill — each filled with something tangy, spicy, or sweet. But one stood out with its vivid green hue and thick, glossy sheen: her homemade runner bean chutney. She never gave exact measurements — just a wink and a wooden spoon wave — but years later, I found Delia Smith’s version. It was like coming home.

This Delia Smith Green Bean Chutney (also called Runner Bean Chutney) brings together the freshness of green beans with warming spices — mustard seed, cumin, coriander — and that soft whisper of ginger and garlic that lingers just right. It’s not showy, but it’s the chutney you keep reaching for: on cheese toast, beside roast chicken, or just dolloped onto a spoon when no one’s looking.

Let’s make it together — maybe your windowsill will start collecting jars too.

Ingredients List

• 2 cups green beans, trimmed and chopped — crisp, earthy, and the star of the show.
• 1 medium onion, finely chopped — brings the mellow sweetness.
• 2 cloves garlic, minced — never optional in my kitchen.
• 1 inch ginger, grated — gives it that lift and warmth.
• 2 green chilies, finely chopped — or 1 if you’re not feeling brave.
• 1 tsp mustard seeds — that lovely little pop and heat.
• 1 tsp cumin seeds
• ½ tsp turmeric powder — gives colour and subtle depth.
• 1 tsp coriander powder
• Salt to taste
• 2 tbsp oil (vegetable or canola) — sunflower oil works too.
• 1 tbsp lemon juice or vinegar — for balance and brightness.
• A handful of fresh cilantro, chopped (optional)

How to Make It (Instructions)

1. Wash the green beans and chop them into small, even pieces — think spoon-friendly.
2. Heat 1 tablespoon of oil in a large frying pan or skillet. Toss in the green beans with a pinch of salt.
3. Sauté them for about 6–8 minutes until they’re just tender but still have a bit of bite. Remove and set aside.
4. In the same pan, pour in the remaining oil and add the mustard and cumin seeds. Let them pop and sizzle — it only takes 30 seconds.
5. Add the finely chopped onions and stir gently. Cook until golden and soft — don’t rush it. A slow onion is a sweet onion.
6. Stir in the garlic, ginger, and green chilies. Let them mingle in the heat for 2 minutes.
7. Return the green beans to the pan and fold everything together.
8. Sprinkle over the turmeric and coriander powder. Stir to coat the beans and let it all cook for another 2–3 minutes.
9. Turn off the heat and add your lemon juice or vinegar. Mix well and taste — adjust salt if it needs a little lift.
10. If you’ve got cilantro, scatter some on top for a fresh finish. If not, don’t stress. I forget it half the time.

Common Mistakes

Why is my chutney watery?
You may have added too much liquid or didn’t cook off enough moisture. Keep it on low heat a little longer until it thickens.

Why is it bitter?
It could be overcooked garlic or mustard seeds that were burned. Keep the heat gentle once spices go in — I’ve learned that the smoky smell is a warning, not a bonus.

Can I skip the lemon juice?
Technically yes, but it balances the chutney. Without it, the flavour feels a bit flat.

My chutney tastes bland — what went wrong?
You might’ve been shy with salt or spices. Add a pinch more of coriander and salt, stir, and taste again.

Storage and Reheating Tips

• Fridge: Store in an airtight jar or container for up to 1 week.
• Freezer: Portion into small tubs or bags. It’ll keep 2 months easily. Thaw overnight in the fridge.
• Reheating: No need — chutney’s served cold or room temp. But if you must, a gentle microwave zap (10 seconds max) works.

What to Serve With It

• Grilled meats — especially lamb or chicken. The chutney cuts through the richness.
• Cheese toasties — trust me. Sharp cheddar, sourdough, and a swipe of this? Magic.
• Dal and rice — adds contrast and freshness to warm, comforting lentils.

FAQ Section

Can I make this green bean chutney gluten-free?
Yes — all ingredients are naturally gluten-free. Just double-check any store-bought spices or vinegar labels.

Is runner bean chutney spicy?
It has a gentle heat from the chilies. Adjust the amount based on your tolerance.

Can I use frozen green beans?
Absolutely. Just thaw and pat dry before cooking so they don’t go soggy.

How long should I cook the onions?
Until soft and lightly golden — about 8–10 minutes on medium heat. Don’t rush this step; it’s where the depth comes in.

Try More Recipes:

• Delia Smith Carrot And Coriander Soup
• Delia Smith Apple And Almond Pudding
• Delia Smith Fruit Scones
• Delia Smith Bread Pudding