One day we’ll get our own vegetable garden going but, until then, we’re very lucky to have lovely neighbours who keep us well-supplied with all manner of fruit and veg – including, this year, loads of runner beans. These are end-of-season beans, so not as tender as earlier ones; this makes them ideal for chutney.
2 lbs runner beans, chopped or sliced
1 lb chopped onions
1½ pints malt vinegar
1½ lbs demerara sugar
½ tbsp salt
½ tbsp cornflour
½ tbsp turmeric
½ tbsp dried mustard
Cook the onions and beans in salted water until soft. Strain and chop more finely if desired. Return to the pan and add 1 pint of the malt vinegar. Bring to the boil and simmer. Add the sugar. Mix the salt, cornflour, turmeric and mustard with the remaining vinegar and stir into the pan. Bring back to the boil and simmer until thick, 20-30 minutes. Pour into sterilised jars, but do not cover until cool.
*I halved the recipe
Serve with cheese or cold meat.