Green Bean Chutney Recipe

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GREEN BEAN CHUTNEY
This recipe comes from Joan Chapman, who has won many a prize with her chutneys and vegetables at the Great Bedwyn Village Fête, so we are in very capable hands.
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Servings
Ingredients
Servings
Ingredients
Votes: 3
Rating: 3
You:
Rate this recipe!
Instructions
  1. Cook the beans for 5 minutes in salted water and drain. Cook the shallots in half the vinegar for 10 minutes, then add everything except the cornflour and the remaining vinegar, and cook slowly for approximately 30 minutes. Mix the cornstarch with the remaining vinegar, add, and cook for a further 10 minutes, stirring constantly. Decant into clean, sterilized sealable jars and keep for a few weeks, if you can, before eating.

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