Courgette Relish

12 ingredients
4 steps

Ingredients

  • 12 cups zucchini, about 10lbs.
  • 4 onions, mix of sweet white & yellow
  • 1 red bell pepper
  • 5 tablespoons kosher salt
  • 1 2/3 cups sugar (I used coconut palm)
  • 2 1/2 cups apple cider vinegar
  • 2 tablespoons cornstarch
  • 2 tablespoons celery seed
  • 1 teaspoon mustard seed
  • 1 teaspoon turmeric
  • 1/2 teaspoon chili flakes
  • 1 dried red chili, crushed

Directions

  1. 1
    Finely chop zucchini, onions, bell pepper. (I used my food processor to do this, but feel free to do it by hand.) Combine, and add salt. Cover & let stand 2+ hours, or overnight.
  2. 2
    Drain zucchini mixture. Rinse, and allow to drain well. Squeeze out remaining moisture (zucchini will sweat more in the pot). Transfer to large stockpot/saucepan.
  3. 3
    In a medium saucepan over medium-high heat, combine remaining ingredients. Bring to a boil and allow mixture to thicken, about 5-8 minutes. Add vinegar solution to zucchini, stirring to incorporate. Bring to a boil, reduce to simmer 20 minutes, stirring frequently.
  4. 4
    Prepare traditional canning bath. Process jars 10 minutes. Let jars sit 12 hours; label and store.

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