Late summer gluts can be a curse, nothing, with maybe the exception of asparagus and pumpkin, sustains its appeal when you're innundated. Much as I love runner beans, it seems only right to make something a bit more of them now and again, than simply steaming or boiling them. This delicately spiced chutney is the perfect accompaniment to Indian food, especially tikkas and other dry curries. It also makes a great popadum pickle.
Yield: 1 x 1 Litre Kilner Jar (or 2 x 500ml jars if you're feeling generous and want to gift some)
Preparation time: 30 mins
Cooking time: 40 mins
See my note about Jar preparation here. The
pickle must be stored for 3 months before eating.
Preparation time: 30 mins
Cooking time: 40 mins
See my note about Jar preparation here. The
pickle must be stored for 3 months before eating.
Ingredients:
2 Medium Onions
2 Cloves Garlic
15 Cardamom Pods
1 tsp Cumin Seeds
1 tsp Fenugreek Seeds
1 tsp Nigella (Black Onion) Seeds
1 tsp Chilli Flakes, or chopped up dried chilli
120ml Vegetable or Groundnut oil
2 tbsp Caster Sugar
100ml White Wine Vinegar
1 kg Runner Beans (weight before prep)
Salt and Pepper
2 Medium Onions
2 Cloves Garlic
15 Cardamom Pods
1 tsp Cumin Seeds
1 tsp Fenugreek Seeds
1 tsp Nigella (Black Onion) Seeds
1 tsp Chilli Flakes, or chopped up dried chilli
120ml Vegetable or Groundnut oil
2 tbsp Caster Sugar
100ml White Wine Vinegar
1 kg Runner Beans (weight before prep)
Salt and Pepper
Method:
Wash, top and tail and chop your beans into 1.5cm chunks. Take the seeds out of your cardamom pods, discarding the
outer casing. Peel and finely chop your onions, and finely slice the peeled garlic. Put the oil into a large saucepan on a low heat. Add the onions and garlic give a stir for a minute, and then add the spices. Cook, stirring occasionally, without colouring, for about 5 minutes, until soft.
Wash, top and tail and chop your beans into 1.5cm chunks. Take the seeds out of your cardamom pods, discarding the
outer casing. Peel and finely chop your onions, and finely slice the peeled garlic. Put the oil into a large saucepan on a low heat. Add the onions and garlic give a stir for a minute, and then add the spices. Cook, stirring occasionally, without colouring, for about 5 minutes, until soft.
Add the sugar and vinegar, and season well. Simmer for a couple of minutes before adding the beans. Pour in boiled water from the kettle until almost covered. Bring to the boil and turn the heat
down to simmer gently for 30 minutes. Remove the pan from the heat and allow to cool slightly before packing into a clean kilner jar. The chutney will be ready to eat in 3 months.
down to simmer gently for 30 minutes. Remove the pan from the heat and allow to cool slightly before packing into a clean kilner jar. The chutney will be ready to eat in 3 months.
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