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
1tsp mustard or mustard powder
1tsp coriander seeds
600ml vinegar (cider is nicest, but anything will do, even malt)
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.