Runner Bean Chutney

We have been picking runner beans and onions since early June. Put in a saucepan of slightly salted water 5 medium Onions, peeled and chopped up small, and 2 lbs Runner beans sliced thinly. Bring to the boil, then simmer until tender, about 15 minutes. Strain, drain well then chop very finely. Put back in the pan. Add 1 lb of  demerara sugar and most of 1 pint of malt vinegar. Stir well. Boil again for 15 minutes. Mix 1 tablespoon each of Turmeric powder, English mustard powder, and Corn flour together, and blend in with the remaining vinegar. Add to the pan. Boil for another 15 minutes. Allow to cool and put in clean warm glass jars.