This recipe is great for those that have a glut of runner beans
- 1½lbs (700gms) runner beans, sliced
- 2lbs (900gms) Onions, chopped (I put mine in the food processor)
- 3/4lb (350gms) demerara sugar
- 1 Pint (570ml) Vinegar
- 1 Heaped teaspoon tumeric
- 1 Heaped teaspoon mustard powder
- 1 Tablespoon of cornflour
- 1 Heaped teaspoon of salt
Slice the beans and place into a saucepan with the salt, cover with water and cook until tender. Whilst the beans are cooking chop the onions and place into a preserving pan or large saucepan with half the vinegar and bring them up to simmering point cooking gently until the beans are cooked. Once the beans are tender strain the water and add them to the onion mixture along with the sugar cooking for a further 10 minutes.
You will know when the chutney is ready as the mixture will be thick, with no liquid and when you drag a spoon across the bottom it should leave a trail
Meanwhile mix the cornflour, turmeric and mustard powder together and add a little of the remaining vinegar until you have a paste this can then be added to the bean and onion mixture with the remaining vinegar. The mixture can now be brought up boil, continue cooking until thick and well mixed. Pot into warm sterilised jars but don’t cover until cold. Keep for a month before eating.