Bombay chilli cheese toastie
Stuffed with peppers, spices, potato, cheese and green chutney, chef Maunika Gowardhan's favourite cheese toastie is so very moreish
Spicy runner bean chutney
Makes 450ml (2 jars)
Easy
Prep:
Cook:
plus salting
This fiery condiment makes the perfect accompaniment for punchy cheese toasties, a classic ploughman's, or in antipasti platters and sandwiches
Skip to ingredients
- 500g runner beansany strings removed and cut into 1.5cm pieces on an angle
- 1 tbsp sea salt flakes
- 1 ½ tbsp cornflour
- 300ml cider vinegar
- 100g caster sugar
- 2 tsp fennel or coriander seeds
- 1 tsp black mustard seeds
- ¼-½ tsp chilli flakes
- 1 tsp turmeric
- 1 tbsp English mustard powder
Method
step 1
Put the beans into a bowl, and add the salt. Scrunch together to coat all the veg in salt and leave for 3 hours. Rinse the green beans and pat dry.
step 2
Whisk the cornflour with a splash of vinegar and stir to dissolve, then pour into a saucepan with the remaining vinegar and ingredients. Heat over a medium high heat for 10 mins until thickened to coat the back of a spoon.
step 3
Tip in the green beans, and cook, covered, for another 20-25 mins until the beans are tender. Stir frequently to prevent it sticking to the bottom. Transfer to sterilised jars, seal and leave to cool. Best eaten after a few weeks, but keep for 6 months in a cool, dark place.
