This Indian inspired zucchini relish not only helps rid you of the excess zucchini you have been growing. But it is also the only relish you will need to eat with cheese and crackers!
Every late-summer garden in New Zealand seems to deliver the same quiet threat: zucchini abundance. One minute you’re proudly harvesting baby courgettes. The next, they’re the size of cricket bats and multiplying faster than you can grate them into muffins.
That’s where this Indian inspired zucchini relish comes in.
It’s sweet, spiced, gently tangy and deeply aromatic — layered with warming curry spices, mustard seeds, turmeric and a hint of chilli. Unlike traditional chutneys that can be sharp or overly sugary, this relish strikes a beautiful balance. It’s bold without overpowering. Fragrant without being fussy. And once you make it, you’ll wonder why you ever bought supermarket relish again.
The magic lies in the spice profile.
Indian-inspired flavours transform mild zucchini into something vibrant and complex. Turmeric gives it that golden glow. Mustard seeds pop gently through each bite. Curry spices add warmth. A little vinegar balances the sweetness and makes it perfect for preserving.
The result? A relish that elevates even the simplest cheeseboard.
Sharp aged cheddar, creamy brie, crumbly blue, or a good New Zealand gouda — they all benefit from a spoonful of this rich, spiced zucchini relish. Spread it thickly on a cracker, add a slice of cheese, and suddenly “just nibbles” turns into a platter people hover around.
What Equipment do I need
A large pot or jam pan
Sharp Knife
Chopping board
Preserving equipment
You will also need 6-8 small jars for storing your relish.
You can choose to repurpose jam jars with screw lids, or use a selection of preserving jars with seals and screw bands. The important thing is that you sterilise the jars before you fill them.
To sterilise your jars simply wash the jars is hot soapy water and rinse away any soap suds. Place in a oven set at 120 degrees celsius for 10-15 minutes. Be careful when you remove them from the oven. Make sure to use an oven mitt.
When you fill the jars with relish always remember to fill HOT relish into HOT jars.
If you’ve been wondering what to do with excess zucchini, this is your answer.
The Best Way to Use Up Excess Zucchini
If you grow your own zucchini (or courgettes, depending on what you call them), you’ll know the cycle well. There are only so many fritters, loaves and pasta sauces one household can manage.
Making Indian inspired zucchini relish:
- Preserves your harvest
- Reduces food waste
- Stores beautifully in jars
- Makes thoughtful homemade gifts
- Adds instant flavour to everyday meals
It’s the kind of pantry staple that works as hard as you do.
Beyond Cheese & Crackers
While it truly shines on a cheeseboard, don’t stop there.
This zucchini relish is exceptional with:
- Cold roast lamb or chicken
- Toasted sandwiches
- Burgers and sausages
- Savoury scones
- Simple rice bowls
- Leftover curry
A spoonful stirred through yoghurt makes a quick spiced dip. A dollop beside a pie cuts through richness. It even transforms humble scrambled eggs.
It’s versatile, practical and deeply satisfying — exactly what a good homemade condiment should be.
A Relish Worth Bottling
There’s something quietly reassuring about lining jars of homemade relish on a shelf. It captures the season. It honours the work that went into growing those zucchinis. And it gives you flavour long after the vines have stopped producing.
This Indian inspired zucchini relish doesn’t just solve a surplus problem. It becomes a signature.
The jar you reach for.
The one guests ask about.
Emily’s Zucchini Relish
Equipment
- 1 Jam pan or large pot
- 1 Chopping board
- 1 Sharp knife
- A selection of sterilised jars
- 1 Seals and bands
- 1 canning funnel
Ingredients
- 1.5 kg chopped zucchini (If you want to use marrow – just simply scoop out the seeds first)
- 2 Tbsp mustard seeds
- 2 Tbsp cumin seeds
- 1 Tbsp coriander
- 1 Tbsp turmeric
- 2 finely chopped onions
- 25 grams grams of grated fresh ginger
- 4 cloves garlic
- 2 tsp chilli flakes
- 300 mls white wine vinegar
- 300 grams brown sugar
Instructions
- Clean and prepare 1.5kg of zucchini and cut into little pieces. (I cut mine up like little trivial pursuit pieces for no particular reason except that I liked the look).
- Sprinkle with salt, and use clean hands to toss the pieces to get the salt evenly throughout. Place in a colander and leave for a few hours (ideally overnight) to remove the excess moisture.
- Before you prepare the rest of the ingredients – rinse the salt off – and leave to drain in the sink.
- Fry the mustard seeds and cumin seeds in a good glug of oil until they are fragrant.
- Add the coriander and turmeric.
- Next add the finely chopped onions, grated fresh ginger and cloves of garlic.
- Add the cilli flakes and stir continuously, as it will burn easily.
- Lastly add the zucchini pieces with the white wine vinegar (white vinegar would be fine too) and brown sugar.
- Stir until the zucchini pieces are covered in the gorgeous yellow fragrant mixture. Simmer on a low heat for 45 mins.
- Roughly mash the mixture with a potato masher (The mash will absorb a lot of the moisture).
- Spoon hot into hot sterilised jars. Stir with a knife to remove any air bubbles and seal with clean hot lids.
- Water bath to ensure they seal tight for a long shelf life.