Emily's Zucchini Relish

An Indian inspired flavourful relish

Prep Time 1

Cook Time 1

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.