Jamie Oliver Runner Bean Chutney

This Jamie Oliver Runner Bean Chutney is an absolute flavor bomb—tangy, sweet, and just a bit spicy with that unmistakable mustardy warmth. It’s got a gorgeous golden color thanks to turmeric, and the texture is a lovely mix of tender runner beans and soft onions. I first made this on a whim during peak bean season, and honestly, I was amazed at how easy it was to pull together. It’s now my go-to for jazzing up cheese boards or leftover roast sandwiches. (inspired by Jamie Oliver)

Ingredients Needed

For the Chutney:

• 3 medium onions, peeled and finely diced
• 200ml (7fl oz) malt vinegar
• 1kg (2.2lbs) runner beans, washed, trimmed and sliced thinly diagonally
• 250g granulated sugar
• 200ml (7fl oz) white wine vinegar

For the Spice Paste:

• 15ml (1 tbsp) English mustard powder
• 15ml (1 tbsp) ground turmeric
• 20g (⅔ oz) cornflour
• 3 tbsp white wine vinegar

Finishing Touches:

• 22.5ml (1 ½ tbsp) wholegrain mustard
• 7.5ml (1 ½ tsp) flaked sea salt

How To Make Jamie Oliver Runner Bean Chutney

Soften the Onions:

Start by placing your finely diced onions into a large saucepan with the malt vinegar. Let that simmer gently for about 15 minutes until the onions are soft and fragrant. Give it a stir every so often to prevent sticking.

Blanch the Beans:

While your onions are softening, bring a big pot of water to a boil. Add the runner beans and cook for just 3 minutes to keep their color and snap. Drain them, rinse under cold water to stop the cooking, then drain again thoroughly.

Build the Base:

To your softened onions, add the granulated sugar and the remaining white wine vinegar. Bring everything to a boil and let it bubble for about 2 minutes—this is where the magic starts to happen.

Combine and Simmer:

Add your blanched runner beans to the onion mix and reduce the heat. Simmer it gently for 10 minutes, stirring every now and then.

Mix the Spices:

In a small bowl, whisk together the mustard powder, turmeric, cornflour, and the extra 3 tablespoons of white wine vinegar until you’ve got a smooth paste. This thickens and flavors the chutney beautifully. Stir it vigorously into the simmering pot.

Final Flavors:

Stir in the wholegrain mustard and sea salt, then keep the chutney on a gentle simmer for another 20 minutes. Stir often—it will start to thicken and become glossy and golden.

Jar It Up:

Transfer the hot chutney to sterilized jars, seal them while hot, and let them cool. Store in a cool, dark place for at least a month to let the flavors mellow and deepen.

Why I Love This Recipe

I made this one rainy afternoon with a mountain of runner beans from the garden. The whole kitchen smelled amazing—warm vinegar, earthy turmeric, sweet onions. It’s the kind of recipe that makes you feel clever in the kitchen, and the jars made beautiful little gifts too. Plus, it’s endlessly adaptable.

Recipe Tips

• Use Fresh Runner Beans: The fresher the beans, the better the crunch and color.
• No White Wine Vinegar? Use cider vinegar for a fruity twist.
• Make It Spicier: Add finely chopped chili or extra mustard powder if you like heat.
• Label Your Jars: It’s easy to forget the date you made them—labels are a lifesaver!
• Double the Batch: It keeps so well, it’s worth making a big quantity if you’ve got the beans.

How To Store This Jamie Oliver Runner Bean Chutney

At Room Temperature:

Keep unopened jars in a cool, dark cupboard for up to 12 months. Just be sure they’re well sealed and sterilized.

In the Fridge:

Once opened, store in the fridge. It’ll stay fresh for about 3 months.

In the Freezer:

You can freeze chutney in airtight containers for up to 6 months, though the texture may change slightly.

Reheating:

Chutney is usually served cold or at room temperature, but if you want it warm:

• Microwave: 1–2 minutes on high.
• Stovetop: Gently heat for 5 minutes on low.
• Oven: 10 minutes at 300°F.
• Air Fryer: 5 minutes at 300°F in a heat-safe dish.

Nutrition Facts (per serving)

• Calories: 33
• Carbs: 7.4g
• Protein: 0.5g
• Fat: 0.1g
• Sugar: 6g
• Fibre: 0.7g
• Sodium: 86.5mg

Let’s Answer a Few Questions!

Can I use green beans instead of runner beans?
Totally! Green beans or wax beans work well—just adjust the blanching time.

My chutney’s too thick—help?
No stress! Stir in a little water or vinegar to loosen it up before jarring.

What if I want a smoother texture?
You can blitz part of the mixture with a hand blender for a thicker, saucier feel.

Is this chutney spicy?
It’s mildly spicy from mustard—if you like heat, add some chili!

How long should I wait before eating it?
Give it at least a month for the best flavor—it mellows beautifully.

Try More Recipes:

• Jamie Oliver Fig Chutney Recipe
• Jamie Oliver Apple Chutney
• Jamie Oliver Apple Chutney