Move over tomato relish, there’s a new kid in town: zucchini relish. Sweet, fresh and tangy, you’ll love it on burgers or hot dogs, or served with a selection of cold meats and cheeses. This recipe is packed with spices and other vegies, too, making it a welcome healthier addition to your condiments stash.
How to make zucchini relish: key tips
Similar to other vegetable relishes, this relish involves simmering the ingredients in a saucepan until the vegetables soften and break down. Be sure to stir the mixture often so that nothing sticks to the bottom and burns.
After adding your cornflour slurry, it will be ready to remove from the heat when you can drag your wooden spoon along the base of the pan and the relish is thick enough that the trail doesn’t fill with liquid. If it isn’t as thick as you would like it to be, simply reduce it a little longer.
This recipe makes around 1 litre of relish.
Key ingredients in this zucchini relish recipe
A mixture of zucchini, capsicum, corn and onion is used in this relish recipe, bringing vibrant colours, extra sweetness and flavour. Choose firm, yet, ripe vegies for the best flavour, and using frozen corn kernels would be fine.
Curry and mustard powders, ground turmeric and allspice, give this relish a deliciously spicy kick, as well as its lovely colour. Adding a cornflour slurry will help to thicken your relish even more, so that your condiment doesn’t end up too watery.
Our favourite relish recipes are also sure to entice. And you may also like to make zucchini pickles!
This recipe was originally submitted by salrampant, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.
Ingredients
- 700 g zucchini diced
- 1 red capsicum diced
- 1 cup corn cob kernels
- 1 onion diced
- 1 1/2 cups Woolworths Essentials White Vinegar
- 1 cup white sugar
- 4 tsp ground turmeric
- 4 tsp mustard powder
- 1 tsp allspice
- 1/4 tsp curry powder
- 2 garlic cloves crushed
- 1 tbs vegetable oil
- 1 tbs salt
- 2 tbs cornflour
- 1 tbs water
Method
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Step 1Combine all ingredients, except cornflour and water, in a pot and simmer for 1 hour, stirring often.
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Step 2Combine cornflour and water, stir into zucchini relish and simmer for a further 5 minutes.
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Step 3Transfer hot relish to sterilised jars with sealed lids.
Recipe Notes
How do I fill the jars with zucchini relish?
Once you fill your jars with your hot relish, turn the jars upside down. This helps to create a firm vacuum seal by allowing any remaining air to escape. After leaving them like that for 30 minutes, turn them upright again. All of your lid ‘buttons’ should be depressed. If not, just press them down with your finger.
How long can I keep zucchini relish?
It’s best to store this relish in your sealed sterilised jars in the pantry for at least 1 week to allow flavours to mature. They can keep this way for 6-12 months, if sterilised and sealed properly. Open jars should be kept in the fridge.
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