Instructions: See Preserving info

First of all put the chopped onions into a preserving pan or large casserole or saucepan with 275ml of the vinegar.

Bring them up to simmering point and let them simmer gently for about 20 minutes or until they are soft.

Meanwhile cook the sliced beans in boiling salted water for 5 minutes then strain them in a colander and add to the onions.

Now in a small basin mix the cornflour mustard and turmeric with a little of the remaining vinegar enough to make a smooth paste then add this paste to the onion mixture.

Pour in the rest of the vinegar and simmer everything for 10 minutes.

After that stir in both quantities of sugar until they dissolve and continue to simmer for a further 15 minutes.

Then pot the chutney and seal and label.

Keep for at least a month before eating.

Lovely with cold pork or a ploughmans lunch

Makes 2.73kg

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