How doyou make bean chutney?
Ingredients: 900ml vinegar 450g brown sugar 70g flour 70g mustard powder 1 tbsp celery salt 1 tbsp turmeric 675g runner beans Method: Combine 775ml of the vinegar with the brown sugar in a saucepan and bring to a boil before taking off the heat. Meanwhile, mix the flour, mustard powder and turmeric in a bowl. Add the remainder of the vinegar to his and mix to a smooth paste. Trim the runner bean pods and cut at a diagonal into 1cm pieces. Place these in a saucepan with some lightly-salted water and boil for about 20 minutes, or until just tender. Drain the beans then add to the pan with the vinegar along with the celery salt and the mustard paste. Bring the mixture to a boil and cook for 10 minutes then set aside to cool before bottling in jars that have been sterilized and baked in an oven pre-heated to 120°C for 10 minutes. Seal with vinegar-proof lids then store in a cool, dark, cupboard for at least three weeks to mature before using.
