1.5kg French green beans, top and tail and cut into pieces about 2 cms long
500gr onions, chopped
1 tablespoon salt
1 ½ cups white wine vinegar
1 cup sugar
1 tablespoon curry
1 teaspoon cumin
1 tablespoon cornflour
Cook the beans, onions and salt in just enough water to cover them.
When the beans are tender drain off the water and add 1 cup vinegar and all sugar. Simmer for a few minutes, stirring.
Mix the curry powder and cornflour with the remaining ½ cup of vinegar, pour over the bean mixture, simmer and stir until thick and cooked well.
Pour mixture into hot bottles and screw on tops while hot. Allow to cool.