Rosemary Jameson |

Rosemary says:

“This is a delicious, light, summery chutney – great to make if you have a glut of courgettes.”

Makes approx. 4.5kgs/10lbs


  • 2.3kg/5lb courgettes, diced 1 cm, skin on
  • 450kg/1lb onions, peeled and chopped
  • 450g/1lb white sugar
  • 450g/1lb green beans, topped, tailed and chopped 1cm
  • 2 tsp black mustard seeds
  • 2 tsp ground ginger
  • 1 tsp fennel seeds
  • 600ml malt vinegar
  • Bunch of fresh mint, finely chopped


  1. Sprinkle the chopped courgettes with salt and leave overnight
  2. The next day, rinse and drain thoroughly
  3. Mix all the ingredients together, except the mint, and simmer gently until soft and reduced
  4. Add half the mint and cook gently for 30 minutes
  5. Add the remaining mint and stir thoroughly
  6. Pour into hot, sterilised jars and seal tightly

    For best results, store in a cool, dark place to mature for 2-3 weeks before eating.