Place shortening in cold heavy iron fry pan, add cut raw potato, cook gently for 20 minutes uncovered, stirring often; turn up heat for 5 to 10 minutes more to brown and crust cubes.
Meanwhile, moisten curry powder with vinegar in small bowl, stirring to make a smooth paste. Add this to the cooked onions in fry pan. Mix and toss with drained beans over mild heat for five minutes. Add potatoes and previously prepared mixture of remaining ingredients: chutney, piccalilli, ketchup, Worcestershire sauce, seasonings and� cup water. Also add 1 teaspoon salt. Boil and stir 6 minutes, or till nicely blended.