Runner Bean Chutney

In case anyone wants it, herewith the recipe for Runner Bean Chutney

2lbs Beans - trimmed & chopped - cook for 20 mins in salted water

1 1/2 lbs Onions chopped and cooked in just enough vinegar to cover.

1 tablesp. turmeric/3 tablesp. cornflour/2tablesp. mustard mixed to a paste with water

2 lbs. sugar (I use demarara or half and half demarara & soft brown)

About another pint of vinegar (I've used distilled but you could use malt)

Combine cooked beans and onions, stir in sugar to dissolve, adding more vinegar just to cover all. Then stir in the turmeric paste, bring to the boil and simmer for about 20 mins.

You can eat this straight away, but if you can keep your hands off it for a few weeks it's even better!

Don't know whether it's a true chutney or a relish, but whichever it is, it's yummy!