The sweetened vegetable challenge: #2 Cumberland Chutney

My dearest Stephanie,

By divulging my private text messages, you've clearly declared war. War it is, then! How about starting with something you recently told me was too difficult to make: some chutney!

I've chosen to make some "Cumberland Chutney" a very old family recipe, given to me by my dear aunt Yvonne. The primary and quite peculiar ingredient is runner beans, but don't worry, there's plenty of sugar and spices!

 

Mix the cornflour, turmeric & mustard powder with a little of the vinegar to make a thick paste & set aside. Cook the beans in salted water until tender (5-10 mins) and strain. Chop into small pieces. Boil the chopped (or sliced, if you prefer chunks) onions in a large pan with half the vinegar until they are tender (5-10 mins). Add the beans together with the salt and the rest of the vinegar and boil for about 15 mins. Then add the sugar, sultanas & spice mixture. Boil gently and the mixture should thicken so there is no vinegary 'runniness'.

At this stage, taste the chutney and add more sugar or salt if needed. Rather than boil for ages, if it isn't thick, add more cornflour mixed with a little water.

Pot while hot into warmed jars.

Good luck and bon appetit!