Step 1

Peel and chop the onions into small pieces. Finely chop the beans and boil them with the onions in salted water for just 5 minutes to soften them up then drain thoroughly.

Step 2

Add the sugar, vinegar and spices and cornflour and boil the chutney till you can pull a spoon through it and leave a clear trail on the bottom of the pan before the chutney fills it again.

Step 3

Ladle into sterilised jars and leave to mature for 2 weeks before using.