"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Runner Bean Chutney Recipe

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This recipe for Runner Bean Chutney, by , is from The Burt Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jane Gurr
Added: Monday, August 25, 2008


- 2 lbs - runner beans - sliced
- 4 - 5 - onions - sliced
- 1 1/2 pints - malt vinegar
- 1 lb - demerara sugar
- 1 1/2 tbsp - tumeric
- 1 1/2 tbsp - dry mustard
- 1 1/2 tbsp - corn flour

- boil beans and onions in slated water until tender
- drain well
- cut very small
- in a large saucepan bring the beans and onions, 1 1/4 pints of vinegar, and the sugar to a boil, boil 15 minutes
- mix dry ingredients with remaining 1/4 pint of vinegar
- add to beans cook for another 15 minutes
- can in sealer jars




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