Runner Bean Chutney

2 lb runner beans, sliced
2 lb demerera sugar
1½ pints vinegar
1½ lbs onions, peeled and chopped
1½ tbsp cornflour
½ tsp salt
1 tsp turmeric
1 tsp dry mustard

1. Cook the beans in salted water until just soft

2. Cook the onions in half a pint of vinegar until just soft

3. Place the beans, onions and sugar in a pan together with the remaining vinegar and boil for 15 mins

4. Mix the mustard, turmeric, salt and cornflour with a small amount of cold water and add to the pan

5. Bring to the boil and cook for a further 15 mins

6. Allow to cool before bottling

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