Recipe is paraphrased from the Art of Preserving - Jan Berry
2 lb green beans trimmed and cut into inch pieces (I blanched them)
3 c wine vinegar
1/4 c raisins (raisins...we don't need no stinky raisins)
1 t grainy mustard (for kicks make your own)
1 1/2 T cornstarch (I used clear jel)
1 1/4 chopped onion (I used Walla Walla style and red onion)
4 c brown sugar
1 T ground turmeric
I added some almond slivers and a heavy dose of garlic powder. I also put a spot of c-a in the jars.
Place green beans and 2/3 c of wine vinegar in a nonreactive pan over med. heat. Bring to a boil and cook beans 15 min. Add remaining ingredients and return to a boil. Cook 10 minutes, stirring continuously until chutney thickens. Ladle into sterilized jars.
This is where the author and myself disagree.
She says cool and seal (will last 4-6 months). I say seal - band asap and WB for 10 minutes. She has a beautiful canning book out. I have a few academic papers. She's credible. I'm just cute. : )
Leave them for at least 3 weeks before eating.