Runner Bean Chutney

Recipe from WI Stall, Bideford Market.

• 2lb Runner beans, chopped or sliced
• 1lb onions
• 1/2 pints vinegar (or less)
• 1/2 lbs demerara sugar (or less)
• 1/2 tablespoons cornflour
• 1/2 tablespoons turmeric
• 1/2 tablespoons dried mustard

Cook beans with onions in salted water. Strain off all the water and chop the vegetables more or mince to the texture you like. Put them back into the pan with 1 pint vinegar, bring back to simmer. Add 1lb of the sugar at first, adding more if liked. Mix the spices with the rest of the vinegar and stir into the mixture, then simmer until it thickens. Allow to cook for 20 minutes. Taste and add more sugar if liked or more spices and cook again.

Bottle up straight away, ready to eat.