Jam and Preserve Recipes
Courgette and Mint Chutney
A delicious light, summery chutney - great to make if you have a glut of courgettes
Ingredients
Courgettes,
Diced 1 cm, skin on
Diced 1 cm, skin on
5lb
2.3 kg
Onions (medium),
Peeled and chopped
Peeled and chopped
1lb
450 kg
Sugar, White granulated
1lb
450 g
Green Beans,
Topped, tailed, chopped 1 cm length
Topped, tailed, chopped 1 cm length
1lb
450 g
2 tsp
Ginger, ground
2 tsp
Fennel Seeds
1 tsp
1pint
600 ml
Mint, fresh,
Finely chopped
Finely chopped
1 bunch
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Method
- Sprinkle chopped courgettes with salt and leave overnight
- Next day, rinse and drain thoroughly
- Mix all ingredients, except the mint, and simmer gently until reduced and soft
- Pick the mint leaves from the stalks, then chop the leaves finely
- Add half of the mint and cook on gently for 30 mins
- Add remainder of the mint and stir thoroughly
- Pour into hot, sterilised jars and seal tightly
How long will it take to make?
Preparation time:
20 mins
Cooking time:
50 mins
Total time:
1 hour 10 mins
Soaking overnight
not included in total time
How much?
Will make approx 4.5kgs/10lbs
Look after it
Store in a cool, dark place, mature for 2-3 weeks before eating
Useful links
Show off the gorgeous colour of this pickle in a 280ml hexagonal jar
Rosie's Preserving School Workshops
Courgette & Mint Relish
