approximately 3 litres.
900g Onions (roughly chopped)
Runner beans (sliced)
850ml Malt vinegar
tbsp Mustard powder
1 tbsp Mild curry powder
2 tsp Mustard seed
225g Soft brown sugar
450g Demerara sugar
pinch of salt
Place the onions in a large pan with
275ml of the vinegar, and simmer
gently for 20 minutes, or until
Place the beans in second pan with
water and a pinch of salt. Boil for
Strain the beans through a colander,
and add them to the onions, once
In a small bowl mix the cornflour,
mustard powder, curry powder and
mustard seeds with a little of the
vinegar to make a smooth paste.
Add this to the onions and beans,
along with the rest of the vinegar,
and simmer for 10 minutes.
Place the jars in the oven at 100C
Add both sorts of sugar, and simmer
for a further 15 minutes.
Pour into warm jars.
Once cool, add wax discs to the top
of the chutney, and add the lids.
Add labels and keep for at least a
month before eating.
Store in a cool dark place for up to