How to make Courgette and Mint Chutney | Rosie Makes Jam Recipes

Courgette and Mint Chutney

A delicious light, summery chutney - great to make if you have a glut of courgettes


Diced 1 cm, skin on
2.3 kg
Onions (medium),
Peeled and chopped
450 kg
Sugar, White granulated
450 g
Green Beans,
Topped, tailed, chopped 1 cm length
450 g
Ginger, ground
2 tsp
Fennel Seeds
1 tsp
Mint, fresh,
Finely chopped
1 bunch

Rosie's Ingredient Calculator

Onions (medium)
Sugar, White granulated
Green Beans
Mustard Seed, Black
Mint, fresh

Enter the quantity of one or more of the ingredients that you have and Rosie will adjust the quantities to match.


  1. Sprinkle chopped courgettes with salt and leave overnight
  2. Next day, rinse and drain thoroughly
  3. Mix all ingredients, except the mint, and simmer gently until reduced and soft
  4. Pick the mint leaves from the stalks, then chop the leaves finely
  5. Add half of the mint and cook on gently for 30 mins
  6. Add remainder of the mint and stir thoroughly
  7. 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

This information is based on the standard recipe quantities and has not be updated by Rosie's Ingredient calculator

Useful links

Show off the gorgeous colour of this pickle in a 280ml hexagonal jar 

Rosie's Preserving School Workshops

Rosie's Preserving School Workhop Recipe - Courgette & Mint Relish

Courgette & Mint Relish