Runner Bean Chutney

• 2lb/1 kg runner beans
• 1½lb/675

Slice the beans in medium shreds and chop the onions. Cook the beans in salted water until tender and drain well. Cook the onions in one-third of the vinegar until tender. Mix the cornflour, turmeric and mustard with a little vinegar to a smooth paste, and then add the remaining vinegar and beans and cook for 10 minutes. Add the sugar, onions and vinegar in which they have been cooked and boil