– onions – malt vinegar – runner beans – English mustard powder – ground turmeric – cornflour – white wine vinegar – granulated sugar – wholegrain mustard – flaked sea salt
1. Place the onions into a large, heavy-based saucepan and pour over the malt vinegar.
2. Bring the contents to a gentle simmer and cook for 15 minutes. 3. Plunge the beans into a large pan of boiling water. Let it reach a simmering point and continue to cook for another 3 minutes.
4. Stir in the sugar and remaining white wine vinegar into the onions. 5. Add the beans to the onions and simmer gently for 10 minutes, stirring occasionally.
6. Mix the mustard powder, turmeric, cornflour and 45ml (3 tbsp) of the white wine vinegar until smooth. 7. Pour the slurry in with the onions and beans, stirring vigorously to avoid any lumps forming.
8. Stir in the wholegrain mustard and salt. 9. Gently simmer the chutney for 20 minutes, stirring regularly so that nothing sticks to the bottom of the pan.
10. Transfer the chutney into sterilised jars. 11. Once cooled, store in a cool dark place for at least a month.