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!
What ingredients do I need:
1.5 Kg of Zucchini (or courgette)
White Wine Vinegar
What Equipment do I need;
A large pot or jam pan
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.
Emily’s Zucchini Relish
- 1 Jam pan or large pot
- 1 Chopping board
- 1 Sharp knife
- A selection of sterilised jars
- 1 Seals and bands
- 1 canning funnel
- 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
- 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.
Thought I would give this recipe a try! Just wondered about the coriander in this recipe, is it fresh, ground or seeds ?
Ground dried coriander is best.
I don’t have mustard seeds. Can I use mustard powder or whole grain mustard instead?