For the keen gardeners among us, chutney is an ideal way to use up excess home-grown fruit and veg, preserving it well into winter. Runner bean and coconut chutney is delicious, quick and easy.
Makes 1.2kg
Takes about 40 minutes to make
1. Boil runner beans for 5 minutes. Drain.
2. Cook onions with white wine vinegar for 5 minutes, add the beans, green chillies, garlic cloves and sugar. Add cider vinegar and simmer.
3. Mix cornflour with turmeric, mustard powder and 1 tsp water. Add to the pan with cider vinegar and coconut. Cook for 15 minutes.
© delicious. magazine
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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