How to Prepare a Courgette and Mint Chutney

mint and courgette chutney
Image by Andreas Göllner from Pixabay

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.


  • 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


  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.
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