Green Bean and Coconut Chutney

Great as a side dish at an al fresco lunch or your favourite curry.

Fills 2 × 250ml jars Prep time: 15 minutes Cooking time: 1 hour 30 minutes

500g green beans,

topped, tailed and sliced at an angle

100g onion, chopped

150ml white or brown vinegar

2 cloves garlic, chopped

1 green chilli, seeded and chopped

500g (625ml) brown sugar

150ml apple cider vinegar

10ml cornflour

5ml turmeric

5ml mustard powder

5ml water

125g (400ml) dessicated coconut

Cook the green beans in boiling water for 5 minutes, then drain. Cook the onion in the vinegar until soft.

Add the beans, garlic, chilli and sugar. Add the cider vinegar and bring the mixture to the boil.

Mix the cornflour with the turmeric, mustard powder and water. Add this, and the desiccated coconut, to the pot.

Simmer for 1 hour until most of the liquid has evaporated.

Pour a little water into each jar and place in the oven at 200°C until the water boils. Carefully remove the jars from the oven, pour out the water and scoop in the hot chutney. Seal immediately and allow to cool.

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