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Author Topic: APS (runner bean) Chutney  (Read 287 times)

Poppa Tommo

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APS (runner bean) Chutney
« on: August 06, 2015, 08:07:59 AM »

last night Ruth had a little play with a nice new Runnerbean Chutney recipe. I noticed she was flipping through some very old 'cottage garden' type cook books we have and then clicking through various online pages whilst putting together a rather delicious chutney.

Anyhow, here is the finished article, and, I have to say, even at 5 minutes old it shows real promise. Obviously, chutneys are far better after a month or so when the flavours have matured but I can really imagine this one accompanying cheese on a cracker.

Runner Bean Chutnery, or, APS Pickle, as we prefer to call it.

Ingredients:

2 lbs runner beans
4 or 5 onions
1 lbs demerara sugar
1 tablespoons turmeric powder
1 tablespoons english mustard powder
1 tablespoons cornflour
1 pints malt vinegar

Method:

Peal onions and cut  small.
Slice beans and boil together with onions in salted water until both are tender.
Strain and drain well
Add sugar and 1 pints vinegar and boil for 15 mins.
Mix turmeric, mustard and cornflour with the remaining vinegar add to the bean & onions
Boil for another 15mins.
Allow to cool and put in jars and seal.
« Last Edit: August 06, 2015, 08:37:47 AM by Poppa Tommo »
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Big Gee

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Re: APS (runner bean) Chutney
« Reply #1 on: August 06, 2015, 11:40:46 AM »

Brilliant - thank the lovely Ruth for me Tommo!  CThUpD:-)
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aftermidnight

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Re: APS (runner bean) Chutney
« Reply #2 on: August 06, 2015, 02:50:52 PM »

Sounds delicious Tommo, a question, how small do you cut the beans? Do you french them and then chop or leave them in pieces?
Annette
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Poppa Tommo

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Re: APS (runner bean) Chutney
« Reply #3 on: August 06, 2015, 09:23:27 PM »

For this recipe we (she) did the conventional diagonal slice...but ...thinner than normal, say, 1/4" wide. Now, I generally don't like mine done that way, especially if they are thicker, but these APS are so tender that I have re-jogged my pallet and now I love them.

Just one quick note, we find that you only have to cook them half as long as you would 'normal' runners. Yep,  they are a special bean.

I also forgot to mention that the chutney resembles, slightly, the colour of piccalilli. So if you don't care for that effect, simply leave out or reduce the amount of turmeric.
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aftermidnight

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Re: APS (runner bean) Chutney
« Reply #4 on: August 06, 2015, 10:45:49 PM »

Thanks Tommo, I just might have to try this recipe it sounds yummy  :).
Annette
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Big Gee

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Re: APS (runner bean) Chutney
« Reply #5 on: August 06, 2015, 11:12:03 PM »

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special bean.

Special breeder  RedFaced:-(

VERY special core stock grower in Devon  ThU:-)

Special chutney maker from the same neck of the woods!  XK
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Poppa Tommo

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Re: APS (runner bean) Chutney
« Reply #6 on: August 06, 2015, 11:32:38 PM »

Thanks, mate.

I noticed that I hadn't put the link up to the website I mentioned above.

So this should take you to the spinach page, although it is a good website to browse.

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Big Gee

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Re: APS (runner bean) Chutney
« Reply #7 on: August 07, 2015, 12:21:54 AM »

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Thanks, mate.

I noticed that I hadn't put the link up to the website I mentioned above.

So this should take you to the spinach page, although it is a good website to browse.

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You mean the post you replied to about the Sigmaleaf spinach?

Yes a good site. Did you notice the Amish Paste Tomatoes on there? Here's a link to it:

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Westheathdave

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Re: APS (runner bean) Chutney
« Reply #8 on: August 07, 2015, 10:54:10 AM »

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last night Ruth had a little play with a nice new Runnerbean Chutney recipe. I noticed she was flipping through some very old 'cottage garden' type cook books we have and then clicking through various online pages whilst putting together a rather delicious chutney.

Anyhow, here is the finished article, and, I have to say, even at 5 minutes old it shows real promise. Obviously, chutneys are far better after a month or so when the flavours have matured but I can really imagine this one accompanying cheese on a cracker.

Runner Bean Chutnery, or, APS Pickle, as we prefer to call it.

Ingredients:

2 lbs runner beans
4 or 5 onions
1 lbs demerara sugar
1 tablespoons turmeric powder
1 tablespoons english mustard powder
1 tablespoons cornflour
1 pints malt vinegar

Method:

Peal onions and cut  small.
Slice beans and boil together with onions in salted water until both are tender.
Strain and drain well
Add sugar and 1 pints vinegar and boil for 15 mins.
Mix turmeric, mustard and cornflour with the remaining vinegar add to the bean & onions
Boil for another 15mins.
Allow to cool and put in jars and seal.

 clap:-) Thanks for that Tommo  will have a go at making that It'l be another First for me never made anything like that before in my life( You know what thay say a first time for everything)  ROL :-))  lol(1)
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wonky

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Re: APS (runner bean) Chutney
« Reply #9 on: August 25, 2016, 04:57:43 PM »

Before going on holiday, so about 3 weeks ago, picked something like 10 lbs of APS runners and after giving away a few to anyone that would take them ended up making 4 batches of this APS Pickle. Tried it last night with some corned beef and was very impressed with the result. Good beans and good chutney! Thanks Tommo!

Next problem is to deal with a couple of marrow sized courgettes. I picked what there was before going away only to come back to 2 barrage balloon style courgettes. It would be a shame to waste them so any ideas on what to do with them please.
« Last Edit: August 25, 2016, 05:08:04 PM by wonky »
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Poppa Tommo

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Re: APS (runner bean) Chutney
« Reply #10 on: August 25, 2016, 06:27:48 PM »

Maybe try this take on overgrown courgettes, Wonky.


My granddaughter took one of my over-growns, made thick(ish) 'chips' from it, dipped them in a spicy tempura batter and deep fried them until crispy......absolutely delicious and a quick and easy snack.


When you make your batter you can add whatever seasoning you like. If you like spicy just add a bit of cayenne pepper, a touch of salt or whatever takes your fancy.
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