"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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