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.
