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1
Peel and chop the onions into small dices then tip into a large, heavy-based saucepan and pour over the malt vinegar.
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2
Bring to a gentle simmer, cover loosely and cook for 15 minutes until softened, stirring once or twice.
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3
While the onions are cooking you can prepare the beans.
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4
Trim the ends, then cut down each side to remove any strings.
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5
Place each bean flat on the board and slice thinly lengthways on a long diagonal into 7 or 8 strips.
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6
How many slices you end up with will depend on the size of each bean.
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7
Ignore any that have plump little beans hiding within, as they will be the toughest.
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8
Plunge the beans into a large pan of boiling water and return to the boil.
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9
Cook for three minutes, then drain in a colander and refresh under cold water.
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10
Drain.
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11
Mix the mustard powder, turmeric, cornflour and 4 tablespoons of the white wine vinegar until smooth.
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12
When the onions are ready, stir in the sugar and remaining white wine vinegar, bring to the boil and cook for 2 minutes.
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13
Add the beans and simmer gently for 10 minutes, stirring occasionally.
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14
Stir the cornflour mixture until smooth once more and then pour slowly into the onions and beans, stirring vigorously to dispel any lumps, followed by the wholegrain mustard and salt.
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15
Gently simmer the vegetables, mustard and spices for 20 minutes, stirring regularly so that the chutney does not stick to the bottom of the pan and burn.
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16
Pot the chutney into warm, sterilised jars and leave to cool.
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17
Cover, seal and store in cool dark place for at least a month.
