900 g (2 lb) runner beans, sliced
675 g (1 1/2 lb) onions, peeled and chopped
840 ml (l 1/4 pints) malt vinegar
2 tsp turmeric
1 tbsp dry mustard
1/4 tbsp cornflour
675 g (1 1/2 lb) brown sugar (900 g (2 lb) if you like a sweeter chutney)
1. Cook the beans in well salted water until tender.
2. Meanwhile, boil the onions in 300 ml (10 fl oz) vinegar for ten minutes.
3. Mix the turmeric, mustard and cornflour to a smooth paste with a little vinegar.
4. Strain the beans, add the rest of the vinegar, and cook for ten minutes.
5. Add the onions and their cooking liquid, the sugar and cornflour spice paste, and boil for 15 minutes or so until thickened.
6. Bottle in warmed jars.
