This Indian inspired zucchini relish not only rids you of excess zucchinis/courgettes you have been growing – it’s great to impress. your friends.
The best way to enjoy this delicious warm and spicy relish is to try it with one of the following;
Roti or Naan – Grab a chunk of warm, buttery naan or a soft roti and mop it up. No need for cutlery, just get stuck in.
BBQ Sidekick – Bang it next to some grilled lamb chops or a cheeky snag, mean combo.
On Toast – Bit different, but trust me, a spicy zucchini smash on sourdough is next level.
With Yogurt & Coriander – A dollop of Greek yogurt and a sprinkle of fresh coriander for a minty, creamy hit.
With a Cold One – Whether it’s a crisp lager, a ginger beer, or even a mango lassi, gotta have a solid bev to wash it down.
Over Rice – Basmati or jasmine, light and fluffy, perfect for soaking up all that spicy, saucy goodness.
What ingredients do I need:
1.5 Kg of Zucchini (or courgette)
Mustard seeds
Cumin Seeds
Turmeric
Chilli Flakes
Coriander
Onions
Fresh garlic
Fresh ginger
White Wine Vinegar
Brown Sugar
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.
Are you wanting more zucchini and courgette recipes to help with the glut in your garden?
This recipe of Laura’s for her Granny’s zucchini bread is a winner!
And on this post of mine I have collated my top ten zucchini recipes.
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.
