Delia Smith Green Bean Chutney is made with runner beans, white onions, white wine vinegar, light brown soft sugar, turmeric, mustard seeds, English mustard powder, nigella seeds, and cornflour. This tasty Green Bean Chutney recipe creates a delicious condiment that takes about 1 hour and 10 minutes to prepare and can serve up to 8 people.
Delia Smith Green Bean Chutney Ingredients
- 1.2kg (2lb 10oz) runner beans
- 3 large white onions, chopped
- 700ml (24 fl oz) white wine vinegar
- 400g (14 oz) light brown soft sugar
- 1 tbsp ground turmeric
- 1 ½ tbsp mustard seeds
- ½ tbsp English mustard powder
- 1 tbsp nigella seeds
- 65g (2.3 oz) cornflour
How To Make Delia Smith Green Bean Chutney
- Prepare the beans: Trim the ends of the runner beans and remove any stringy bits on the sides. Cut the beans diagonally into ½cm (¼ inch) pieces.
- Blanch the beans: Bring a large pan of water to a boil and cook the beans for about 3 minutes until slightly softened. Drain the beans and plunge them into a bowl of iced water for 5 minutes, then drain again and set aside.
- Cook the onions: Place the pan back on the hob and cook the chopped onions in 350ml (12 fl oz) of white wine vinegar over medium-low heat for 15 minutes until softened, stirring occasionally.
- Add sugar and more vinegar: Stir in the light brown sugar and 250ml (8.5 fl oz) of the remaining vinegar. Cook for an additional 2 minutes.
- Prepare the spice mixture: In a small bowl, combine the ground turmeric, mustard seeds, English mustard powder, nigella seeds, and cornflour with a good pinch of salt. Mix in the remaining 100ml (3.5 fl oz) of vinegar to form a smooth paste.
- Thicken the chutney: Pour the spice mixture into the onion and vinegar mixture and stir to combine. Cook for 3 minutes until the mixture thickens.
- Simmer with the beans: Add the beans to the pan, bring to a boil, then reduce the heat and simmer for 30 minutes, stirring regularly, until the beans are tender but still slightly firm, and the chutney has thickened.
- Store: Remove the chutney from the heat and decant it into sterilized jars. Seal the jars tightly and store them in a cool, dry place for up to 3 months. Once opened, keep in the fridge and use within 2 weeks.
Recipe Tips
- Cut the beans evenly: Make sure to cut the runner beans into consistent ½cm (¼ inch) pieces. This helps them cook evenly and ensures a uniform texture in the chutney.
- Blanch the beans properly: After boiling, immediately plunge the beans into iced water. This stops the cooking process and preserves their vibrant green color.
- Stir frequently while simmering: Stir the chutney regularly during the 30-minute simmering process to prevent it from sticking to the pan and ensure all ingredients are well-mixed.
- Check the thickness: The chutney should be thick but still slightly pourable. If it’s too thick, add a little more vinegar; if it’s too thin, simmer for a few extra minutes.
- Sterilize jars properly: Make sure your jars are fully sterilized before filling them with chutney. This helps to extend the shelf life and prevent spoilage.
What To Serve With Green Bean Chutney?
This tangy Green Bean Chutney pairs well with grilled meats, cheese platters, roasted vegetables, or cold cuts. It can also be served alongside crusty bread, curries, sandwiches, or charcuterie boards for a delicious dinner.
How To Store Leftovers Green Bean Chutney?
- Refrigerate: Let the leftover Green Bean Chutney cool to room temperature. Once cooled, transfer the chutney to an airtight container and refrigerate. It will keep in the fridge for up to 2 weeks.
- Freeze: Green Bean Chutney is not recommended for freezing because the texture of the beans may become mushy when thawed, and the overall quality may be compromised.
Delia Smith Green Bean Chutney Nutrition Facts
Serving Size: 1 serving (100g)
- Calories: 129.25
- Total Fat: 10.51g
- Saturated Fat: 1.46g
- Cholesterol: 0mg
- Sodium: 26.9mg
- Potassium: 407.3mg
- Total Carbohydrate: 8.64g
- Dietary Fiber: 3.11g
- Sugars: 1.36g
- Protein: 2.24g
Try More Delia Smith Recipes:
- Delia Smith Beetroot Soup
- Delia Smith Corned Beef Hash
- Delia Smith Rice Pudding
- Delia Smith Vegetarian Goulash
Delia Smith Green Bean Chutney
Description
Delia Smith Green Bean Chutney is made with runner beans, white onions, white wine vinegar, light brown soft sugar, turmeric, mustard seeds, English mustard powder, nigella seeds, and cornflour. This tasty Green Bean Chutney recipe creates a delicious condiment that takes about 1 hour and 10 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Prepare the beans: Trim the ends of the runner beans and remove any stringy bits on the sides. Cut the beans diagonally into ½cm (¼ inch) pieces.
- Blanch the beans: Bring a large pan of water to a boil and cook the beans for about 3 minutes until slightly softened. Drain the beans and plunge them into a bowl of iced water for 5 minutes, then drain again and set aside.
- Cook the onions: Place the pan back on the hob and cook the chopped onions in 350ml (12 fl oz) of white wine vinegar over medium-low heat for 15 minutes until softened, stirring occasionally.
- Add sugar and more vinegar: Stir in the light brown sugar and 250ml (8.5 fl oz) of the remaining vinegar. Cook for an additional 2 minutes.
- Prepare the spice mixture: In a small bowl, combine the ground turmeric, mustard seeds, English mustard powder, nigella seeds, and cornflour with a good pinch of salt. Mix in the remaining 100ml (3.5 fl oz) of vinegar to form a smooth paste.
- Thicken the chutney: Pour the spice mixture into the onion and vinegar mixture and stir to combine. Cook for 3 minutes until the mixture thickens.
- Simmer with the beans: Add the beans to the pan, bring to a boil, then reduce the heat and simmer for 30 minutes, stirring regularly, until the beans are tender but still slightly firm, and the chutney has thickened.
- Store: Remove the chutney from the heat and decant it into sterilized jars. Seal the jars tightly and store them in a cool, dry place for up to 3 months. Once opened, keep in the fridge and use within 2 weeks.
Notes
- Cut the beans evenly: Make sure to cut the runner beans into consistent ½cm (¼ inch) pieces. This helps them cook evenly and ensures a uniform texture in the chutney.
- Blanch the beans properly: After boiling, immediately plunge the beans into iced water. This stops the cooking process and preserves their vibrant green color.
- Stir frequently while simmering: Stir the chutney regularly during the 30-minute simmering process to prevent it from sticking to the pan and ensure all ingredients are well-mixed.
- Check the thickness: The chutney should be thick but still slightly pourable. If it’s too thick, add a little more vinegar; if it’s too thin, simmer for a few extra minutes.
- Sterilize jars properly: Make sure your jars are fully sterilized before filling them with chutney. This helps to extend the shelf life and prevent spoilage.
Delia Smith Green Bean Chutney