Runner bean chutney.

Nigel Slater's runner bean chutney and simple pear tart recipes | Life and style | The Observer:

Makes one large and one smaller Kilner jar 

onions 2 medium
malt vinegar 150ml
allspice berries 8
coriander seed 1 tsp
yellow mustard seed 1 tsp
runner beans 750g
English mustard powder 1 tbsp
grain mustard 2 tsp
turmeric 2 tsp
cider vinegar 150ml
granulated sugar 200g
salt 1 heaped tsp
tomatoes 250g
cornflour 28g

Peel and finely chop the onions, put them into a medium-sized saucepan with the malt vinegar, allspice, coriander and mustard seeds. 

Bring to the boil then lower the heat and simmer for 10 minutes.

String the beans, removing the stalks. 

Thinly slice each bean, cutting diagonally to give fine shreds about 4 or 5cm long. 

Bring a pan of water to the boil, add the beans and cook for a full minute. 

Drain and set aside.

Mix the mustards, turmeric, sugar, salt and half the cider vinegar in a small basin. 

Dice the tomatoes then add to the vinegar and onions, stir in the beans and mustard mixture then add the remaining cider vinegar. 

Bring to the boil, then simmer for 15 minutes, stirring regularly. The beans should be tender, but still bright in colour.

Remove 2 or 3 tbsp of liquid and use it to mix the cornflour to a paste. 

Stir gently back into the beans. 

Leave to simmer for a minute or two until the mixture has thickened slightly. Ladle into warm, sterilised preserving jars and seal.

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