Runner Bean and Courgette Chutney

This is by far our favourite chutney - and a very good idea for all the backyard gardeners that are starting to suffer runner bean and courgette gluts right about now.

Ingredients:

600g runner beans, thinly sliced
4 courgettes, thinly sliced
350g cooking apples, peeled, cored and chopped (although I have used eaters when there were no cookers available - just use what you can get your hand on and don't worry about it too much)
2 onions, finely chopped
450g sugar
1tsp mustard or mustard powder
1tsp turmeric
1tsp coriander seeds
600ml vinegar (cider is nicest, but anything will do, even malt)

Method:

Put all the ingredients into a preserving pan. Cook on a gentle heat, stirring until all the sugar has dissolved. Bring to boil then cook on a rolling boil for 10 minutes.  Reduce to a simmer, cook for one and a half hours, stirring from time to time, until the mixture thickens.

Make sure you open all the windows - the fragrance of the chutney cooking will permeate the house !

Once the mixture has thickened, ladle into sterilised jars and mature for at least a month before eating.