HungryForever

GREEN BEAN CHUTNEY

This recipe comes from Joan Chapman, who has won many a prize with her chutneys and vegetables at the Great Bedwyn Village Fête, so we are in very capable hands.

Ingredients

2pounds runner beanstrimmed and cut into ½ inch diagonal lengths
1pounds ½shallotschopped
2cups ¼malt vinegar
1pounds ½Demerara sugar
1tsp ½sea salt
1tsp dry English mustard
1tbsp ½ground turmeric
2tbsp cornstarch

Instructions

Cook the beans for 5 minutes in salted water and drain. Cook the shallots in half the vinegar for 10 minutes, then add everything except the cornflour and the remaining vinegar, and cook slowly for approximately 30 minutes. Mix the cornstarch with the remaining vinegar, add, and cook for a further 10 minutes, stirring constantly. Decant into clean, sterilized sealable jars and keep for a few weeks, if you can, before eating.