Runner bean chutney

I mentioned it in my previous post so I thought I'd post the recipe here. This is a very good recipe if you have a glut of runner beans. It is absolutely lovely with cold pork or cheese !

Ingredients (makes 6 to 7 lb / 2.7 to 3 kg):

900g (2lb) runner beans, weighed after trimming and slicing

700g (1.5lb) chopped onions850ml (1.5pts) malt vinegar

1 heaped tbsp cornflour

1 heaped tbsp dry english mustard powder

1 heaped tbsp turmeric

2 tsp pilau rice seasoning

225g (8oz) soft brown sugar

450g (1lb) demerara sugar

Method:

1. Place the chopped onions into a preserving pan with 275ml (0.5pt) of the vinegar, bring to simmering point and gently simmer uncovered for 20 minutes or until soft.

2. Cook the sliced runner beans in salted water for 10 minutes, strain and add the cooked runner beans to the cooked onions in the preserving pan.

3. In a small bowl or basin, mix the cornflour, mustard powder, turmeric and pilau rice seasoning with a little of the remaining vinegar to make a smooth paste. Add to the onion and beans mixture.

4. Pour in the rest of the vinegar, mix well, then simmer uncovered for 10 minutes.

5. Stir in both quantities of the sugar until they dissolve and continue to simmer uncovered for a further 15 minutes (or until your chutney reaches the desired consistency).

Note: You can add more cornflour paste if you like a thicker chutney.

6. Put the chutney in hot sterilised jars, cover with a wax lid and screw lid. Store for 1 month before eating.