This is an old recipe that was handed down to me on a greasy scrap of paper, but it is very, very good and a great way of using up a glut of Runner Beans.
A delicious piccalilli like chutney made from runner beans.
- Runner Beans - 2lb
- Onions - 4 Large
- Salt - To taste
- Pepper - To taste
- Malt vinegar - 1 1/2 pint
- Mustard powder - 2 tbsp
- Turmeric - 1 oz
- Sugar - 1lb 8oz
- Cornflower - 2 tbsp
Finely chop the runner brand and thinly slice the onions.
Then heat 1 1/4 pints of vinegar and cook the beans and onions in the vinegar until cooked (but still with a bit of a bite)
Add the sugar and cook a little bit more.
Add the salt and pepper and cook a little bit more
In the remaining 1/4 pint of vinegar add the cornflower, mustard powder and turmeric.
Cook for a little longer until it thickens so that when a spoon is dragged across the middle of the pan the line stays visible for a few seconds.
Bottle in sterilised jars without metal lids.
Leave for a grew months.