Runner Bean and Sweet Pepper Chutney

Makes 2 x 350ml-400ml jars

2 red sweet pointed peppers, halved and deseeded
500g runner beans, trimmed
1 tbsp. vegetable oil
2 tsp mustard seeds
250g shallots, peeled, halved and sliced
1 tsp English mustard powder
1 tsp turmeric
4 tsp cornflour
500ml distilled white vinegar
450g demarara sugar

  1. Preheat the grill to high.  Put the peppers on a baking tray skin-side up and place under the hot grill for 10-15 minutes, until the skins are blackened.  Transfer to a bowl, cover with clingfilm and cool before peeling off the skins and slicing the flesh into strips.
  2. Meanwhile, finely slice the runner beans at an angle into 5mm strips.  Blanch for 2 minutes in lightly salted boiling water, until just tender, drain and refresh under cold water, then drain again.
  3. Heat the oil in a large pan, then add the mustard seeds and cook, stirring constantly, for about a minute or until they start to pop.  Add the shallots and cook gently for 8-10 minutes until translucent.  Mix together the mustard powder, turmeric and cornflour with 1 teaspoon of salt and 2 tablespoons of the vinegar.  Stir this paste into the softened shallots, then add the remaining vinegar and sugar and stir on a low heat until the sugar has dissolved.  Bring to the boil, then add the beans and simmer for 30-35 minutes or until thick enough that a spoon drawn across the bottom of the pan leaves a clear trail.  Stir in the peppers and heat for a minute, then pack into sterilised jars and store in a cool, dark place for a few weeks before eating.

To sterilise jars, heat them in a low over (150 deg. C, fan 130 deg C, gas 2) for 10 minutes, then fill while the chutney is hot.

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