Mary Berry Runner Bean Chutney Recipe

This Mary Berry Runner Bean Chutney is a tangy and vibrant recipe, which uses fresh runner beans and warming turmeric. It’s the perfect way to use up a summer harvest, ready in about 1 hour.

Jump to Recipe Jump to Video Print Recipe

Mary Berry Runner Bean Chutney Ingredients

900g (2lb) runner beans, topped, tailed, and sliced
700g (1½lb) onions, peeled and chopped
850ml (1½ pints) malt vinegar
1 tbsp salt
450g (1lb) soft brown sugar (or demerara)
1 ½ tbsp cornflour
1 tbsp ground turmeric
1 tbsp mustard powder

How To Make Mary Berry Runner Bean Chutney

Cook the vegetables: Place the sliced runner beans and chopped onions in a large stainless steel saucepan. Add the salt and pour over 600ml (1 pint) of the malt vinegar. Bring to the boil, cover with a lid, and simmer gently for about 15–20 minutes, or until the vegetables are tender.
Make the spice paste: While the vegetables are cooking, place the cornflour, turmeric, and mustard powder in a small bowl. Add a splash of the remaining vinegar and mix to a smooth paste.
Dissolve the sugar: Add the remaining vinegar and the brown sugar to the pan with the cooked vegetables. Stir over low heat until the sugar has completely dissolved.
Thicken the chutney: Bring the mixture back to the boil. Pour in the cornflour spice paste, stirring constantly to prevent lumps. Simmer for another 10–15 minutes, stirring frequently, until the liquid has thickened and coats the back of a spoon.
Pot and seal: Spoon the hot chutney into warm, sterilized jars. Cover with vinegar-proof lids. Label with the date and store in a cool, dark place.

Recipe Tips

Selecting the beans: Use young, tender runner beans for this recipe. If you use old, large beans, they will be stringy and tough even after cooking, which spoils the texture of the chutney.
Why use turmeric: The turmeric gives this chutney its signature bright yellow color (often known as Piccalilli style) and adds an earthy depth that complements the vinegar. Be careful, as turmeric stains surfaces easily.
The cornflour trick: Unlike fruit chutneys that reduce to thicken, this chutney relies on cornflour (cornstarch). Ensure you mix it with cold vinegar first to create a “slurry” before adding it to the hot pan to avoid lumps.
Maturation: While edible immediately, the flavor improves significantly if left to mature for at least 1 month. This allows the sharp vinegar to mellow and sweeten.

What To Serve With Mary Berry Runner Bean Chutney

This savoury, mustard-spiked preserve is excellent with cold meats.

Ham Sandwiches: The classic pairing for runner bean chutney.
Corned Beef: Adds acidity to the rich, salty beef.
Cheddar Cheese: Essential for a ploughman’s lunch.
Pork Pie: A traditional British accompaniment.

How To Store Mary Berry Runner Bean Chutney

Store (Unopened): Store sealed jars in a cool, dark cupboard or pantry. It will keep well for up to 1 year.
Store (Opened): Once opened, keep the jar in the refrigerator and consume within 6 weeks.
Freeze: Freezing is not recommended for this chutney as the cornflour-thickened sauce can split and become watery upon thawing.

Mary Berry Runner Bean Chutney Nutrition Facts

Calories: 40kcal
Protein: 0.5g
Carbohydrates: 9g
Fat: 0g
Saturates: 0g
Sugar: 8g
Salt: 0.4g

Nutrition information is estimated per tablespoon (approx. 15g).

FAQs

Can I use French beans?

Yes, you can substitute French beans or stick beans if you don’t have runner beans. They may cook slightly faster, so check them after 10 minutes.

Why is my chutney too thin?

If the chutney is runny, the cornflour didn’t thicken properly. You can mix another teaspoon of cornflour with a little vinegar, add it to the pot, and boil for another 2 minutes to thicken it further.

Do I need to salt the beans overnight?

Some traditional recipes ask you to salt the vegetables overnight to draw out moisture. Mary Berry’s method skips this step by cooking the vegetables directly in the vinegar, which saves time and retains more bite.