How to Prepare a Courgette and Mint Chutney

A simple recipe for courgette and mint chutney. One way to turn a humble vegetable into something delicious. best served with roast meats like pork, lamb and even beef. Why not try it as a small side to add add spice and acid to pork fillet wrapped in Parma ham.

Ingredients:

• 4lb. courgettes
• 2lb/8oz. medium white onions
• 2lb/8oz. brown sugar
• 2lb/8oz. tomatoes – can be skinned but need to be chopped as much as possible
• large piece of fresh root ginger (optional)
• 1 tablespoon mint leaves – chopped
• 1½ pints of malt vinegar
• 1/2 teaspoon  white or freshly ground black pepper
• 6 cloves of garlic – crushed and minced
• 1 teaspoon chilli flakes or cayenne pepper
• 2 teaspoon salt

Preparation:

1. Finely chop all the vegetables, mint etc. and mix together in a medium-sized bowl.
2. Add the courgette mix to a small saucepan, then the vinegar, spices and sugar.
3. Bring to a boil but reduce the heat immediately and simmer for two hours.
4. Pour into heated Kilner jars or jam jars and seal as soon as they begin to cool.