Hosken Family
Zucchini Relish
Ingredients
- 1.5 kg zucchini
- 750g onions
- 2 red capsicums
- 4 cups white vinegar
- 1/2 (half) cup salt
- 1.2 kg sugar
- 1 cup flour
- 1 tablespoon turmeric
- 1 tablespoon curry powder
- 1 tablespoon mustard powder
Method
- Dice zucchini, onion and capsicum. Add to a large bowl and sprinkle with salt. Let stand overnight.
- Drain well, place in pot, add sugar and two cups of vinegar (we will use the rest later).
- Bring to boil. Boil for 30 minutes.
- At this point, you can use a stick blender to blend until your desired consistency is reached.
- Whisk the flour, curry powder, turmeric and mustard powder with the remaining 2 cups of vinegar. Remove any lumps.
- Stir into pot. Boil for a further 30 minutes,
stirring regularly so the bottom doesn’t stick
and burn. - Once desired consistency is reached, place in jars and process using either the ‘Fowlers Vacola’ method, or ‘Waterbath’ method of preserving to make shelf-stable. If not wanting to store long term, you can keep unprocessed jars in the fridge for upwards of a month. You can also place in containers and freeze if so desired.
Eat and enjoy this relish with anything savoury – as a dip or on burgers. It’s so good!
This recipe has been created by Aleesha Hosken.
As seen in Swell Issue 18. Grab your copy here
