I don’t do pressure canning, so I needed a recipe to use up the glut of pole beans I had. We’ve found they don’t freeze as well as the runner beans, so they were a priority. I went searching the internet for help. I knew that there were some pickle-type recipes out there, and of course dilly beans are very popular. These aren’t quite the right kind of beans for those, and I don’t like spicy things, so I was searching for a while. My step mom served me a really nice green bean pickle last year, so I knew there were some out there. Once I stopped looking at North American recipe and canning sites and turned to search engines, my answer came. Bean chutney!
This is very popular in England and Australia it would appear, and as I am a big fan of chutney I decided to give it a go. I didn’t use my runner beans (as an aside, runner beans are not available ever in stores here, at least not fresh – I’m baffled by that as I love them) but otherwise I pretty much followed this recipe. Chutneys pretty much need a few weeks to mellow the flavours, so I won’t know for a while how they taste. I ended up with two extra jars that I didn’t have sterilized so those will go in the fridge and get eaten first. I got another 5 jars out of the batch which are on the table sealing.