Runner Bean Chutney
2 lbs runner beans, sliced thinly
5 medium onions, peeled and chopped up small
1 lbs demerara sugar
1 tablespoon each turmeric powder, English mustard powder, corn flour
1 pint malt vinegar
Put in a saucepan of salted water the onions and beans bring to the boil and simmer rapidly until tender, about 15 minutes. Strain, drain well then chop very finely, put back in the pan. Add the sugar and most of the vinegar, stir well, and boil again for 15 minutes. Mix the turmeric, mustard and corn flour with the remaining vinegar, add to the pan. Boil for another 15 minutes. Allow to cool and put in clean warm jars.