Zesty Jamie Oliver Runner Bean Chutney Recipe Magic

Jamie Oliver’s runner bean chutney transforms humble garden gems into a zesty culinary treasure bursting with vibrant flavors.

Fresh vegetables dance with aromatic spices, creating a preserve that captures summer’s essence in a single jar.

Homemade magic happens when crisp beans meet bold seasonings, producing a condiment that elevates every plate.

Tangy and sweet notes intertwine, making this chutney an irresistible companion to grilled meats and creamy cheeses.

Each spoonful tells a story of seasonal abundance and culinary creativity.

Preserving summer’s bounty has never tasted so delicious.

This recipe beckons you to unleash your inner kitchen artist and savor every extraordinary bite.

Make Jamie Oliver Runner Bean Chutney Easily

• Prepare Flavor Base

Chop white onions and sauté them in white wine vinegar over medium heat until they become soft and translucent, releasing their sweet aroma.

• Create Spice Symphony

Blend ground turmeric, mustard seeds, English mustard powder, and nigella seeds with remaining vinegar to craft a vibrant, aromatic paste that will infuse deep flavors into the chutney.

• Build Chutney Foundation

Add light brown soft sugar to the onion mixture, stirring until it dissolves completely. Incorporate the spice paste and cook until the mixture thickens and develops a rich, complex character.

• Introduce Runner Beans

Toss in the blanched runner beans, which have been quickly boiled and cooled to maintain their crisp texture. Stir gently to ensure every bean is coated with the spicy, tangy sauce.

• Develop Depth and Texture

Simmer the chutney, allowing the flavors to meld and intensify. Watch as the mixture reduces and the beans become tender, creating a perfect balance of sweetness, heat, and acidity.

• Preserve and Enjoy

Carefully transfer the hot chutney into sterilized glass jars, sealing them tightly. Store in a cool, dark place, letting the flavors continue to develop and mature, promising a delightful condiment for your culinary adventures.

Ideas to Modify Jamie Oliver Runner Bean Chutney

• Boost Flavor Intensity: Experiment with additional spices like cumin or coriander to enhance the chutney's depth and complexity.
• Customize Heat Level: Adjust the spiciness by adding fresh chili peppers or red pepper flakes according to your personal preference.
• Perfect Preservation Technique: Ensure jars are completely sterilized by boiling them in hot water for 10 minutes before filling to extend the chutney's shelf life.
• Serving Suggestions: Pair this runner bean chutney with sharp cheddar cheese, cold meats, or use as a zesty condiment for sandwiches and ploughman's lunches.

Serving Jamie Oliver Runner Bean Chutney Gracefully

• Serve with Artisan Cheese Platter: Pair this tangy runner bean chutney with a selection of aged cheddar, creamy goat cheese, and sharp blue cheese for a delightful flavor contrast.
• Complement British Pub Classics: Spread generously alongside traditional ploughman's lunch, cold meats, or as a zesty condiment for savory pies and sausage rolls.
• Elevate Sandwich Spreads: Use as a vibrant, spiced spread on rustic bread, adding depth to turkey, ham, or vegetarian sandwiches with its rich, pickled texture.
• Gift in Decorative Jars: Package in charming mason jars with ribbon ties, creating a homemade gourmet present for food-loving friends and family gatherings.

Save and Store Jamie Oliver Runner Bean Chutney

• Preserve Peak Freshness: Store your runner bean chutney in sterilized glass jars with tight-fitting lids, ensuring maximum flavor retention and food safety.
• Refrigerate After Opening: Once unsealed, keep the chutney in the refrigerator and consume within 2-3 weeks for optimal taste and quality.
• Maximize Shelf Life: Properly sealed, unopened chutney can last up to 6 months in a cool, dark pantry away from direct sunlight and heat sources.
• Serving Suggestions: Bring chutney to room temperature before serving to enhance its complex flavor profile and maintain ideal texture for spreading or dipping.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Calories: 140 kcal

Servings: 10

Runner Bean Chutney Ingredients from Jamie Oliver

• Runner Beans: Select young, crisp beans with vibrant green color and no blemishes.
• White Onions: Choose firm, heavy onions with tight, papery skin and no soft spots.

• Ground Turmeric, Nigella Seeds: Look for fresh, aromatic spices from reputable spice shops.
• Mustard Seeds, English Mustard Powder, Cornflour: Opt for high-quality, finely ground varieties.

• White Wine Vinegar, Light Brown Soft Sugar: Select premium, organic options for deeper flavor complexity.

Equipment for Jamie Oliver Runner Bean Chutney

• Large Pot: Essential for cooking and mixing ingredients.
• Cutting Board: Perfect for trimming and chopping beans and onions.
• Sharp Knife: Helps slice runner beans and chop onions precisely.
• Wooden Spoon: Great for stirring and mixing ingredients smoothly.
• Measuring Spoons: Ensures accurate spice and sugar measurements.
• Separate Mixing Bowl: Ideal for creating spice paste blend.
• Ice Water Bowl: Needed to stop beans from overcooking.
• Sterilized Glass Jars: Used for storing the finished chutney.
• Colander or Strainer: Helps drain boiled beans quickly.
• Kitchen Towel: Useful for handling hot jars and cleaning surfaces.

Tangy Jamie Oliver Runner Bean Chutney Recipe

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4.5 from 29 reviews

• Total Time: 1 hour 10 minutes
• Yield: 10 1x

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Description

Jamie Oliver’s runner bean chutney brings Mediterranean zest to homemade preserves with minimal effort. Tangy, spiced condiment serves as perfect accompaniment for grilled meats and cheese platters you’ll eagerly share with friends.

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Ingredients

Scale 1x2x3x

• 1.2 kg (2.6 lbs) runner beans (fresh or frozen)
• 3 large white onions, chopped
• 700 ml (23.7 fl oz) white wine vinegar
• 400 g (14.1 oz) light brown soft sugar
• 1 tbsp ground turmeric
• 1.5 tbsps mustard seeds
• 65 g (2.3 oz) cornflour
• 0.5 tbsp English mustard powder
• 1 tbsp nigella seeds

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Instructions

1. Bean Preparation: Trim runner beans, slice into bite-sized pieces, and blanch in boiling water for 3 minutes. Immediately transfer to ice water to preserve color and crispness.
2. Onion Foundation: Sauté white onions in white wine vinegar over medium heat until translucent and softened, approximately 10 minutes.
3. Sugar Integration: Incorporate light brown soft sugar into the pot, stirring until completely dissolved. Blend ground turmeric, mustard seeds, English mustard powder, and nigella seeds with cornflour to create a smooth spice paste.
4. Flavor Development: Add spice paste to the onion mixture, stirring extensively. Cook until the mixture thickens, about 5-7 minutes.
5. Bean Incorporation: Drain blanched beans and fold into the onion-spice mixture, ensuring even flavor distribution.
6. Simmering Process: Bring to a rolling boil, then reduce heat and simmer until beans become tender and chutney reaches a thick, consistent texture (20-25 minutes).
7. Preservation: Remove from heat and immediately spoon hot chutney into sterilized glass jars. Seal tightly and store in a cool, dark location.

Notes

• Preserve Bean Color: Quickly transfer blanched beans to ice water to maintain their vibrant green and crisp texture, preventing overcooking.
• Master Sugar Dissolving: Stir sugar thoroughly into vinegar mixture until completely dissolved, ensuring smooth and consistent chutney base.
• Spice Paste Technique: Blend cornflour with vinegar to create a smooth, lump-free spice paste that guarantees even flavor distribution throughout the chutney.
• Proper Jar Sterilization: Use thoroughly cleaned and sterilized glass jars to prevent bacterial growth and extend the chutney’s shelf life, storing in a cool, dark place.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Appetizer, Snacks
• Method: Simmering
• Cuisine: UK

Nutrition

• Serving Size: 10
• Calories: 140
• Sugar: 20 g
• Sodium: 5 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 5 g
• Protein: 2 g
• Cholesterol: 0 mg