Makes about 1/3 litre

There are only so many ways of using up a glut of runner beans. Serving them as a salad with vinaigrette is a short-term alternative to having them hot with butter, but chutney is the best long-term solution.

2 medium onions, peeled and finely chopped
2 cloves of garlic, peeled and crushed
Black seeds from 15 cardamom pods
1 tsp ground cumin
1tsp fenugreek seeds
1/2tsp chilli flakes
120ml vegetable oil
2tbsp granulated sugar
100ml white wine vinegar
Salt and freshly ground black pepper
750g runner beans, trimmed and cut into 1-11/2 cm chunks

Gently cook the onion, garlic and spices in the vegetable oil for 3-4 minutes without colouring until soft. Add the sugar and vinegar, season and simmer for a couple of minutes. Add the beans, cover with water, bring to the boil and simmer gently for 30 minutes. Remove from the pan, leave to cool and store in sterilised Kilner jars in a cool place for up to a couple of months. If you want to keep the chutney longer, the jars should be vacuum sealed like the pomodoro sauce.