Beetroot chutney is sweet with a hint of sour. I think you call courgette zucchini? I pick them small to fry in butter with garlic and to make soup, and let a few get big, then they're marrows. If you harden the skin in the sun, they keep for ages. You can scoop out the seeds, fill the hole with spicy minced beef and roast them - yum!
K x