Runner bean chutney
MAKES about 2.5kg PREP 30 mins COOK 40 mins EASY V
1.2kg runner beans
3 large white onions, chopped
700ml white wine vinegar
400g light brown soft sugar
1 tbsp ground turmeric
1½ tbsp mustard seeds
½ tbsp English mustard powder
1 tbsp nigella seeds
65g cornflour
1 Trim the ends of the beans and gently pull away any stringy bitson the sides. Cut diagonally into 1/2cm pieces. Bring a large pan of water to the boil and cook the beans for around 3 mins to soften slightly. Drain and plunge into a bowl of iced water, leave to cool for 5 mins, then drain and set aside.
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