The big mix ... sugar & vinegar added to beans & onions.

Runner Bean Chutney Recipe:

4 lb. runner beans (when trimmed)

3 lb. finely chopped onions

2 heaped tablespoons cornflour

2 tablespoons tumeric

2 heaped tablespoons dry mustard

2 lb. Demerera sugar

2 lb. soft brown sugar

3 pints malt vinegar

 

Method:

Cook finely sliced beans in salted water until tender. Cook onions in 1 pint of the vinegar. Mix dry ingredients to mooth paste with vinegar. Strain cooked beans then add to rest of vinegar and cook for 10 minutes. Add sugar and rest of ingredients and boil for a further 30 minutes. Bottle & cover.

Done