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
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!
