Runner Bean Chutney

This will make approx 4 lbs. Smaller quantities can be made by adjusting recipe.

Ingredients

2 lbs. runner beans
4-5 med. onions
1.5 lbs. demerara sugar

1.5 tbsp turmeric powder (or 1 according to taste)
1.5 tbsp English mustard powder (or 1 according to taste)
1.5 tbsp cornflour
1.5 pints malt vinegar

Method

1. Peel onions and cut small.
2. Slice beans and boil together with onions in salted water until both are tender.
3. Strain and drain well then cut up small or put through mincer.
4. Add sugar and 1 pint vinegar and boil for 15 minutes.
5. Mix turmeric, mustard and cornflour with the remaining vinegar and add to the bean and onions.
6. Boil for another 15 minutes. Keep stirring. The mixture will thicken at this stage and will stick to pan if not stirred.
7. Allow to cool and put in clean, sterilised, warm, dry jars.

    
Can be eaten at once, but is best left for 6 weeks and will keep for months. Keep in a dark, cool cupboard.