GREEN BEAN CHUTNEY

This was a favourite of my Grandma and has been passed down three generations. It is great with cold meats and cheese also deals with a glut of green beans if grow your own. Trust me, once you start making your own chutneys you will never buy another one from a shop again.

750g runner beans, trimmed and thickly sliced

2 medium onions, peeled and finely chopped

2 cloves of garlic, peeled and crushed

2 tsp of mustard seeds

1 tsp crushed coriander seeds

1 tsp freshly grated ginger root

½ tsp chilli flakes

50ml quality olive oil

350g soft brown sugar

50g sultanas

100ml white wine vinegar

1 tbsp tomato purée

2 tbsp of cornflour, mixed with a little water

Salt and pepper to taste

1. In a medium sized pan, gently cook the onion, garlic, ginger and spices in the vegetable oil for 15 minutes. Add the sugar and vinegar and bring to the boil, simmer for a couple of minutes. Add the beans, sultanas, sugar, tomato puree and cornflour and bring back to the boil and simmer for 30 minutes, stirring regularly to prevent sticking. Remove from the pan, leave to cool and store in sterilised jars in a cool place for up to a couple of months.