Runner bean and courgette chutney recipe

• 600 g (21.2oz) runner beans, thinly sliced
• 4 courgettes, thinly sliced
• 350 g (12.3oz) cooking apples, peeled, cored, and chopped
• 2 onions, finely chopped
• 450 g (15.9oz) light soft brown sugar
• 1 tsp mustard powder
• 1 tsp turmeric
• 1 tsp coriander seeds
• 600 ml (21.1fl oz) cider vinegar

1. Put the beans, courgettes, apples, and onions in a preserving pan or a large, heavy, stainless steel saucepan.
2. Then add the sugar, mustard powder, turmeric, and coriander seeds.
3. Pour in the vinegar and stir.
4. Cook over gentle heat, stirring until all the sugar has dissolved, then bring to a boil and cook at a rolling boil, stirring occasionally, for about 10 minutes.
5. Reduce to a simmer and cook for about 11/2 hours, stirring from time to time, until the mixture thickens.
6. Stir continuously near the end of cooking time so that the chutney doesn't catch on the base of the pan.
7. Ladle into warm, sterilized jars with non-metallic or vinegar-proof lids, making sure there are no air gaps.
8. Cover each pot with a waxed paper disc, seal, and label.
9. Store in a cool, dark place.
10. Allow the flavours to mature for 1 month and refrigerate after opening.

courgettes, cooking apples, onions, light soft brown sugar, mustard powder, turmeric, coriander seeds

Taken from www.lovefood.com/guide/recipes/15912/runner-bean-and-courgette-chutney-recipe (may not work)