Green bean chutney

Upon reading Nigel Slater's recipe for runner bean chutney with an abundance of green beans in the fridge and empty jam jars piling up in the cupboards it seemed like a good shout for a bit of mid-week preserving.

From my limited experience in chutney making it seems that as long as the main ingredient is accompanied by vinegar, sugar and spices you can't really go wrong. So after top and tailing the beans I fried an onion and added the spices suggested as well as some star anise and chilli.

In the spirit of keeping things simple I didn't bother cooking the beans separately but rather chucked them into the main pan to cook. I also omitted the cornflour. After another ten minutes or so I checked a couple of beans to ensure they still had the necessary squeak and bottled the stuff.

I think I was fairly liberal with the spicing and vinegar pouring so the chutney is pretty strong stuff. A bit too stong to eat large amounts of but just the ticket with a bit of cheese and bread. I'm a bit of an amateur when it comes to preserving and chutney making so please give me some ideas if you have made any good ones!