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


Prepare veg

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.