Runner Bean Chutney

    Ingredients

• 2 lb of runner beans, chopped or sliced

• 1 lb of chopped onions

• 1½ pint of vinegar

• 1½ lb of demerara sugar

• ½ table spoon of cornflour

• ½ tablespoon of turmeric

• ½ tablespoon of dried mustard

Method

Cook the onions and beans in salted water until soft and then strain and chop more finely if desired.

Return to the pan and add 1 pint of vinegar, bring to the boil and simmer. Add 1lb of sugar (more if desired).

Mix the spices with the rest of the vinegar and stir into the pan. Bring back to boil and then simmer until it thickens. Allow to cook for 20 minutes adding more sugar if desired.

Pour into warm jars but do not cover until cold.