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Chytni Ffa Dringo (Runner Bean Chutney)

Chytni Ffa Dringo (Runner Bean Chutney) is a traditional Welsh (Cymric) recipe for a classic chutney of runner beans in a mustard, turmeric and celery seed vinegar. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Runner Bean Chutney.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Additional Time:

(+3 weeks maturing)

Makes:

2 jars

Rating:

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

Original Recipe

Cynhwysion:

900ml o finegr
450g o siwgwr brown
70g o flawd
70g o bowdwr mwstad
1 llwy fwrdd o halen seleri
1 llwy fwrdd o tyrmeric
675g o ffa dringo

Dull:

Cyfunwch 775ml o'r fiengr gyda'r siwgwr brown mewn padell a dewch a'r cyfan i ferwi yna tynwch oddi ar y gwres. Cymysgwch y blawd, powdwr mwstad a'r tyrmeric mewn powlen. Ychwanegwch gweddill y finegr i hwn gan gymysgu i wneud pâst llyfn. Tynnwch penau'r ffa dringo a thorrwch ar hitraws i ddarnau tua 1cm o drwch. Rhoddwch rhain mewn padell o ddŵr gyda ychydig o halen a berwch am tua 20 munud. Sychwch y ffa dringo cyn eu ychwanegu i'r finegr gyda'r halen seleri a'r pâst mwstad. Berwch y cyfan am tua 10 munud yna oerwch cyn potelu mewn jariau wedi eu sterileiddio a'u crasu mewn popty wedi ei gyn-gynhesu i 120°C am 10 munud. Cadwch y poteli mewn cwpwrdd oer am o leiaf tair wythnos i aeddfedu cyn eu defnyddio.

English Translation

Ingredients:

900ml vinegar
450g brown sugar
70g flour
70g mustard powder
1 tbsp celery salt
1 tbsp turmeric
675g runner beans

Method:

Combine 775ml of the vinegar with the brown sugar in a saucepan and bring to a boil before taking off the heat. Meanwhile, mix the flour, mustard powder and turmeric in a bowl. Add the remainder of the vinegar to his and mix to a smooth paste.

Trim the runner bean pods and cut at a diagonal into 1cm pieces. Place these in a saucepan with some lightly-salted water and boil for about 20 minutes, or until just tender. Drain the beans then add to the pan with the vinegar along with the celery salt and the mustard paste. Bring the mixture to a boil and cook for 10 minutes then set aside to cool before bottling in jars that have been sterilized and baked in an oven pre-heated to 120°C for 10 minutes. Seal with vinegar-proof lids then store in a cool, dark, cupboard for at least three weeks to mature before using.