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Catwad Ffa Dringo (Runner Bean Chutney)

Catwad Ffa Dringo (Runner Bean Chutney) is a traditional Cymric (Welsh) recipe for a classic chutney of runner beans (string beans) in an onion base with spiced vinegar and brown sugar thickened with cornflour (cornstarch). The full recipe is presented here and I hope you enjoy this classic Welsh version of: Runner Bean Chutney (Catwad Ffa Dringo).

prep time

30 minutes

cook time

40 minutes

Total Time:

70 minutes

Makes:

5 jars

Rating:

Tags : Vegetarian Recipes Spice Recipes Bean Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Dyma un arall o fy ryseitiau ffermdy traddodiadol ar gyfer storio'r gormodedd olaf o ffa dringo fel siytni ar gyfer y gaeaf. Ynghyd â siytni mêr a siytni tomato gwyrdd mae'n un o'r tri chyffeithiau yr oeddem yn arfer eu gwneud ar ddiwedd pob haf ar y fferm.

Cynhwysion:

1.2kg Ffa dringo
3 nionod gwyn mawr, wedi'u torri
700ml finegr gwin gwyn
400g o siwgr meddal brown golau
1 llwy fwrdd o bowdwr tyrmerig
1 ½ llwy fwrdd o hadau mwstad
½ llwy fwrdd o bowdr mwstard Saesneg
1 llwy fwrdd o hadau nigella (kalonji/nionyn du).
65g blawd corn

Dull:

Tociwch bennau'r ffa a thynnwch unrhyw ddarnau llinynnol ar yr ochrau yn ofalus. Torrwch yn groeslin yn ddarnau ½cm (1/5 modfedd) o hyd. Dewch â sosban fawr o ddŵr i'r berw, ychwanegwch y darnau ffa a'u coginio am tua 3 munud i feddalu ychydig. Draeniwch a phlymiwch i mewn i bowlen o ddŵr rhew a'i adael i oeri am 5 munud cyn ei ddraenio a'i roi o'r neilltu. Rhowch y sosban yn ôl ar yr y tân a choginiwch y nionod mewn 350ml o’r finegr dros wres canolig-isel am 15 munud i feddalu, gan ei droi yn achlysurol yn ystod yr amser hwnnw. Ychwanegwch y siwgr a 250ml o weddill y finegr a choginiwch am 2 funud arall. Cyfunwch y tyrmerig, hadau mwstard, powdr mwstard a hadau nigella gyda'r blawd corn, pinsied hael o halen a'r 100ml finegr sy'n weddill. Cymysgwch yn dda, yna ychwanegwch y gymysgedd nionod a'i droi i gyfuno. Coginiwch am 3 munud i dewychu, yna ychwanegwch y ffa. Dewch i'r berw, yna gostyngwch y gwres a mudferwch am 30 munud, gan droi'n gyson nes bod y ffa yn dyner ond yn cadw ychydig o frathiad a'r siytni wedi tewhau ychydig. Tynnwch oddi ar y gwres a'i arllwys i jariau wedi'u diheintio a gosodwch y caeadau sy'n atal finegr yn ddiogel (gwnewch yn siŵr bod o leiaf 1cm o le rhwng top y siytni a'r caeadau). Bydd y siytni hwn yn cadw, wedi'i selio, mewn lle oer a sych am hyd at dri mis. Ar ôl agor, cadwch yn yr oergell am hyd at bythefnos.

English Translation

This is another of the classic farmhouse recipes for storing the final glut of runner beans as a chutney for winter. Along with marrow chutney and green tomato chutney it's one of the three preserves that we used to make at the end of every summer on the farm.

Ingredients:

1.2kg runner beans
3 large white onions, chopped
700ml white wine vinegar
400g light brown soft sugar
1 tbsp ground turmeric
1 ½ tbsp mustard seeds
½ tbsp English mustard powder
1 tbsp nigella (kalonji/black onion) seeds
65g cornflour (cornstarch)

Method:

Trim the ends of the beans and gently pull away any stringy bits on the sides. Cut diagonally into ½cm (1/5 in) long pieces. Bring a large pan of water to the boil, add the bean pieces and cook for around 3 minutes to soften slightly. Drain and plunge into a bowl of iced water then leave to cool for 5 minutes before draining and setting aside.

Put the pan back on the hob and cook the onions in 350ml (1 2/5 cups) of the vinegar over a medium-low heat for 15 mins to soften, stirring occasionally during that time. Add the sugar and 250ml (1 cup) of the remaining vinegar and cook for 2 minutes more.

Combine the turmeric, mustard seeds, mustard powder and nigella seeds with the cornflour, a generous pinch of salt and the remaining 100ml vinegar. Mix well, then tip into the onion mixture and stir to combine. Cook for 3 mins to thicken, then add the beans. Bring to a boil, then reduce the heat and simmer for 30 minutes, stirring regularly until the beans are tender but still have a slight bite and the chutney has thickened slightly.

Take off the heat and decant into sterilised jars then securely fit vinegar-proof lids (make sure there is at least a 1cm space between the top of the chutney and the lids). This chutney will keep, sealed, in a cool, dry place for up to three months. Once opened, keep in the fridge for up to two weeks.