Runner Bean-tastic!

As the photo in my last blog post hopefully illustrated, I got rather a lot of runner beans off my plants this year.  The vast majority were picked and eaten in the summer but I still ended up with lots and lots last weekend of the, frankly, much tougher variety!  Far too tough to eat!  So, after scouring cookbooks, the internet - and my cupboards - I made some relish.  I have no idea how good it is as you're supposed to leave it for a month before tasting but here goes...

Spiced Pickled Runner Beans- makes around 6 half litre jars

Ingredients:
900g runner beans, trimmed and sliced
700g onions, chopped
40g cornflour
850ml malt vinegar
1 heaped tablespoon of mustard powder (English)
1 rounded tablespoon of turmeric
225g soft brown sugar
450g demerara sugar

1. Put chopped onions into a large saucepan with 275ml of the vinegar.  Bring to a simmer and then continue to simmer gently for 20 minutes.  Meanwhile, cook the sliced runner beans for 5 minutes in boiling salted water, strain, then add to onions.

2. In a small bowl, mix cornflour, mustard and turmeric with a little of the remaining vinegar - enough to make a smooth paste - then add the mixture to the onions and runner beans.  Pour in the rest of the vinegar and simmer the whole lot for 10 minutes.

3. Then, stir in the sugars until they're dissolved and continue to simmer for another 15 minutes.  Pot into warm, sterilised jars (I sterilised mine in the dishwasher but you can sterilise by washing in warm soapy water and then drying out in a low/medium over for 5 minutes).  Seal and label when cold and keep for at least 1 month before serving.

As I said, I've no idea what this will taste like but it did smell a little like picallili while I was making it so I'm hopeful (as I'm quite partial to a spot of picallili).

You say Tom-ay-ta...

OK, my first ever attempt at chutney was...  Actually, at this precise point, I’m not exactly sure what it was.  It’s still too hot to taste.  Anyway, it looks brown and lumpy (which I think it's supposed to?!) although I’m not sure if it’s a bit too runny (is that a technical term)? 

We planted some tomato plants in gro-bags this summer, which didn’t grow to their full potential but did taste lovely.  However, as it’s nearly November and it’s FREEZING I think it unlikely that they’re going to get much redder so I decided to turn the remnants into Autumn Mixed Tomato Chutney (see recipe below).  I’ll be tasting my efforts in the next few days so will let you know how it is.   And if it is good, it’s going to be added to this year’s Christmas hampers (I say that as though there have been previous years hampers). 

I have of course, made this and still wonder, ‘does anyone like chutney?’  I have a bit of a love hate relationship with it and am never entirely sure what to have eat with it.  I mean, I know cheese but not sure what else?  All of that begs the question, why am I giving it to people for Christmas?  Cruelty?  Nasty streak?  No, my Dad is partial to a bit of chutney, as is my Mum and my in-laws are generally fond of all things home-made (although this attempt could be the exception to prove the rule...).  So here's the recipe.

Autumn Tomato Chutney (makes 1.5 litres or about 6 standard jam jars)

1kg tomatoes, peeled & chopped (I used a combination of ripe and very green!)

750g cooking apples, peeled & chopped

375g light muscovado sugar

250g onions, finely chopped

1 green pepper, deseeded & chopped

2 tsp salt

Half tsp ground ginger

350ml cider vinegar

Put all the ingredients (takes a while to chop them all up!) into a large pan and bring to the boil over a medium heat.  Stir occasionally until the sugar has dissolved.  Boil the mixture, uncovered, for about 45 – 50 minutes until the fruit is tender and thickened.  Cool, then transfer into sterilised jars and seal.

Is it just me or is chutney a bit, well, suspect?  Let me know if you try the recipe and if you like chutney.