Curried Runner Bean Chutney

If you have a glut, and you are not very keen on frozen runner beans, this is the recipe for you! It also works with any runner beans that have been languishing in the deep freeze.

Slice 1.4kg runner beans and finely chop 900g onion. Put in a large pan with 400ml malt vinegar. Bring to the boil and simmer for 20-30 minutes until the beans are tender.

Mix 3 teaspoons each of turmeric and mustard powder; 3 tablespoons of curry powder; 1/2 teaspoon of black pepper, and 3 tablespoons of cornflour with 150ml malt vinegar and add to the pan with 900g soft brown sugar. Add a couple of chopped chillis for a hotter chutney if desired. Stir the mixture well and bring to the boil. Boil fairly fast for 15 minutes. Spoon into clean, warm jars, making sure each jar has some of the liquid to top it up, then seal and store for a couple of months to mature.

Delicious with cold meats, ham, pork pies, cheese, Indian dishes, in sandwiches - I could go on! Happy preserving!