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Hosken Family Zucchini Relish

Ever planted some zucchinis under the guise that they’re one of the easiest vegetables to grow, only to forget about them and before you know it you’ve got some big enough to enter into the next country fair? If you've now got an abundance of zucchinis taking over your garden, we’ve got just the recipe for you!

Hosken Family
Zucchini Relish

Ingredients
Method
  1. Dice zucchini, onion and capsicum. Add to a large bowl and sprinkle with salt. Let stand overnight.
  2. Drain well, place in pot, add sugar and two cups of vinegar (we will use the rest later).
  3. Bring to boil. Boil for 30 minutes.
  4. At this point, you can use a stick blender to blend until your desired consistency is reached.
  5. Whisk the flour, curry powder, turmeric and mustard powder with the remaining 2 cups of vinegar. Remove any lumps.
  6. Stir into pot. Boil for a further 30 minutes,
    stirring regularly so the bottom doesn’t stick
    and burn.
  7. 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

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Measurements (cm) XS S M L XL XXL
A: Half Chest 46 49 52 55 58 61
B: Body Length 66 69 72 74 76 78
C: Sleeve Length 19.5 20.5 21.5 22.5 22.5 23.5