Runner Bean Chutney
2 Lbs Runner Beans (Trimmed and Sliced)
1 1/2 Lbs Onions (Chopped)
1 Heaped Tablespoon Cornflour
1 Tablespoon Turmeric
1 Heaped Tablespoon Dry Mustard
3/4 lb Soft Light Brown Sugar
1 Pint Malt Vinegar
Cook sliced beans in well salted water until tender.
Cook chopped onions in 1/2 pint vinegar.
Strain cooked beans and chop, then add to the cooked onions together with the rest of vinegar (keeping a little back to add to dry ingredients) Cook for 10 Minutes.
Mix dry ingredients to a smooth runny paste, using the kept back vinegar
Add sugar and the paste to the onions and bean mixture and boil for a further minutes.
Bottle and cover.