Originally from India, chutney came to Europe in the 17th century as a luxury food item.
Made from local fruit and spices it was made to be eaten straight away.
During the colonial era the British brought it back to these shores and the recipe evolved.
Now there is no limits to the ingredients used to make chutney, from the popular fruits like mango to the more obscure vegetables like runner beans.
My mum used to make the best runner bean chutney, she would send me out to the garden to collect the beans and onions and spend a large part of the day making it.
She would make lots and lots of it because we were a large family who all worked at home tending the land and it would need to last the whole year.
During busy periods like harvest time and with friends and extended family helping out there was a large dependence on my mother producing lunch time meals.
These meals would be brought out to the fields where we were working because it was easier and quicker than everybody going back to the house.
It mainly consisted of cheese and cold meat sandwiches with fresh tomatoes and of course a pot of runner bean chutney.
If you fancy making some chutney whether using runner beans or any other ingredients then here are a few basic tips to follow.
Use firm fleshed under ripe fruits or vegetables.
Soft fruits like strawberries are not a good chutney ingredient.
Tomatoes are popular for chutney but remove the skin first by boiling until it splits and then it will peel off easily.
Cook using a heavy based preserving pan for a more even distribution of heat.
Ensure your jars are sterilised and for extend storage vacuum seal the jars.
You can use all types of ingredients and spices when making chutney and once you have the basics you can experiment as much as you like.
There is more information, recipes and resources at the website for you check out including of course my mums recipe for runner bean chutney.
Made from local fruit and spices it was made to be eaten straight away.
During the colonial era the British brought it back to these shores and the recipe evolved.
Now there is no limits to the ingredients used to make chutney, from the popular fruits like mango to the more obscure vegetables like runner beans.
My mum used to make the best runner bean chutney, she would send me out to the garden to collect the beans and onions and spend a large part of the day making it.
She would make lots and lots of it because we were a large family who all worked at home tending the land and it would need to last the whole year.
During busy periods like harvest time and with friends and extended family helping out there was a large dependence on my mother producing lunch time meals.
These meals would be brought out to the fields where we were working because it was easier and quicker than everybody going back to the house.
It mainly consisted of cheese and cold meat sandwiches with fresh tomatoes and of course a pot of runner bean chutney.
If you fancy making some chutney whether using runner beans or any other ingredients then here are a few basic tips to follow.
Use firm fleshed under ripe fruits or vegetables.
Soft fruits like strawberries are not a good chutney ingredient.
Tomatoes are popular for chutney but remove the skin first by boiling until it splits and then it will peel off easily.
Cook using a heavy based preserving pan for a more even distribution of heat.
Ensure your jars are sterilised and for extend storage vacuum seal the jars.
You can use all types of ingredients and spices when making chutney and once you have the basics you can experiment as much as you like.
There is more information, recipes and resources at the website for you check out including of course my mums recipe for runner bean chutney.