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Courgette and mint chutney

caption

No caption available

image credits

No credits available

FOOD TYPE

SIDE

TAGS

CHUTNEYCOURGETTEMINT

RECIPE CREATOR

Rosemary
Jameson

AUTHOR

Unknown
Author

PUBLISHED

24 July 2020

SUITABLE FOR

CONTAINS ALLERGENS

USES

NOT SPECIFIED

SERVES

10 lbs

PREP TIME

N/A

COOK TIME

N/A

Credit:

Rosemary Jameson | recipes.rosiemakesjam.com

Rosemary says:

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

Makes approx. 4.5kgs/10lbs

Ingredients:

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

Method:

Sprinkle the chopped courgettes with salt and leave overnight
The next day, rinse and drain thoroughly
Mix all the ingredients together, except the mint, and simmer gently until soft and reduced
Add half the mint and cook gently for 30 minutes
Add the remaining mint and stir thoroughly
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.